Ingredients

• 1 (5 lbs to 8 lbs) whole dressed fresh/frozen salmon, thawed if necessary
• Salt & Pepper
• 2 Tablespoons butter or margarine, softened
• 1/2 medium onion, sliced

• 1/2 lemon, sliced
• 2 or 3 sprigs fresh parsley
• Oil
• Lemon Wedges

Barbecue IT!

First you want to wash salmon and pat dry. Sprinkle inside of salon with salt and pepper, dot with butter. Arrange overlapping slices of onion, lemon and parsley in cavity. Brush salmon with oil. Wrap in heavy-duty aluminum foil; seal edges with double fold. Place on grill over medium-hot coals. Carefully turn salmon every 1- minutes. Test for doneness after 45 minutes by inserting meat thermometer in thickest part. Cook to internal temperature of 160 degrees or until salmon flakes easily when tested with a fork at thickest part. To serve, transfer salmon to serving platter and fold back foil. Cut between bone and meat with wide spatula; lift off each serving. Serve with lemon wedges. Makes 8 to 12 servings.

Bake IT!

Thaw fresh/frozen salmon, roast if necessary; stuff if desired. Place in a well-greased or foil lined baking pan. Brush fish with melted butter or oil inside and out. Bake at 450 degrees, allowing 10 minutes baking time per inch of thickness measured at it’s thickest part. Salmon should flake easily when tested with a fork at thickest part. If stuffing salmon, measure thickness after stuffing. Do not turn fish during baking.