Salmon

Set up the grill to about 150°C for indirect (or low direct) heat. Make sure the grate is clean and hot.

Cut the oranges into slices 6–8 mm thick and arrange them side by side on the grill grate (as a "citrus plank").

Pat the fillets dry and remove any bones if necessary. Lightly oil them and season all over with "Paradise City."

Place the salmon on top of the orange slices, close the lid, and gently cook until the internal temperature reaches about 55°C (depending on thickness, approximately 10–18 minutes).
Goal: The salmon should flake easily and remain juicy and slightly translucent.

Remove the fillets along with the orange slices from the grill using a spatula or burger turner. If desired, finish with a splash of fresh orange juice, a sprinkle of sea salt flakes, and herbs (such as dill).

This method also works with chicken breast, pork tenderloin, or shrimp. You can use lemon or lime instead of orange – it adds flavor, prevents sticking, and looks fantastic.