Barbecuing

Salmon is perfect for outdoor eating and cooks well on a barbecue…
1. Brush a little oil or butter on the surface of your salmon before cooking
2. Loosely wrap whole fish or cuts in heavyweight aluminium foil to make them easier to handle
3. A general rule for a salmon cut is to allow two to three minutes each side. When skewering chunks of salmon for kebabs, leave the skin intact to help hold the flesh together during cooking
4. Apply basting sauces during the final few minutes of cooking. Applied too early this can burn and blacken the salmon
5. To test if the salmon is cooked, gently prod it with a fork. It’s ready when it flakes easily