WASHINGTON BARBECUED SALMON|
1 (5 to 8 lb.) whole dressed
salmon or frozen and thawed
salt and pepper
2 Tbsp. butter or margarine,
1/2 medium onion, sliced
1/2 lemon, sliced
2 or 3 sprigs fresh parsley
lemon wedges (for garnish)
Wash salmon and pat dry. Sprinkle inside of salmon 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 10 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
to serve portions.
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