Preparation:
1. Thaw salmon, if necessary; wash and pat dry. Sprinkle inside of salmon with salt and pepper; dot with butter.
2. Arrange overlapping slices of onion, lemon and parsley in cavity of fish; brush fish with oil.
3. Wrap in heavy-duty aluminum foil, sealing edges with double fold.
4. Place on grill over medium-hot coals; cook, carefully turning salmon every 10 minutes.
5. Test for doneness after 45 minutes by inserting meat thermometer into thickest portion. Cook to internal temperature of 160 F., or until salmon flakes easily when tested with a fork at its thickest part.
6. To serve, transfer salmon to heated serving platter; fold back foil. Cut between bone and meat with a wide spatula; lift off each serving. Serve with Zesty Sauce.
Zesty Sauce Makes about 3/4 cup Combine ingredients in small saucepan; heat gently but thoroughly. |
