Celebrate Summer by Grilling Outdoors—safely
Happy summer! Grilling out is a proud, Southern tradition that we love as much as you. Just check out our pictures and Lori Bates’ recipe for grilled salmon for proof.
When you are cooking outside this season, make sure you keep it safe with these helpful tips:
- Position the grill well away from siding and deck railings and out from under eaves and overhanging branches.
- Place the grill a safe distance from lawn games, play areas and foot traffic.
- Keep children and pets away from the grill area by declaring a 3-foot "kid-free zone" around the grill.
- Periodically remove grease or fat buildup in trays below grill.
- Use only outdoors! If used indoors, or in any enclosed spaces, such as tents, barbecue grills pose both a fire hazard and carbon monoxide exposure.
- Check the propane cylinder hose for leaks before using it for the first time each year.
- If you smell gas while cooking, get away from the grill immediately and call the fire department. Do not attempt to move the grill.
- Never store propane cylinders in buildings or garages. If you store a gas grill inside during the winter, disconnect the cylinder and leave it outside.
- Purchase the proper starter fluid and store out of reach of children and away from heat sources.
- Never add charcoal starter fluid when coals or kindling have already been ignited and never use any flammable or combustible liquid other than charcoal starter fluid to get the fire going.
Lori Bates Grilled Salmon Ingredients
- 1½ pounds salmon fillets
- Lemon pepper to taste
- Garlic powder to taste
- Salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown Sugar
- 1/3 cup water
- ¼ cup vegetable oil
- Season salmon fillets with lemon pepper, garlic powder and salt.
- Stir together soy sauce, brown sugar, water and vegetable oil until sugar is dissolved.
- Spray glass cooking dish with cooking spray.
- Place salmon fillets in glass dish skin side down.
- Coat fish with sauce using pastry brush.
- Place glass dish on grill on medium heat.
- Continue coating salmon with remaining sauce/marinade/glaze.
- Cook for 10 minutes or until fish is pink and flaky.