Preparation:
Scale and eviscerate (disembowel) salmon; remove gills. Cut off pectoral and pelvic fins and trim tail. Rinse salmon with cold water; pat dry with paper towels. Make three shallow diagonal slashes into each side of salmon. Combine salt, pepper, marjoram, savory and thyme, crushing herbs slightly. Rub mixture into belly cavity and on skin; taking care to rub into slashes. Fill belly cavity with lemon, green onion and parsley; skewer closed. Baste salmon with vegetable oil. Place in well-greased hinged wire basket and cook 4-5 inches from hot coals. Allow 10 minutes per inch of salmon measured at its thickest point. Baste and turn midway through cooking time. When salmon is browned, test for doneness. Ease onto serving platter. Serve plain or with favorite sauce. Note: Use equal amounts of dried marjoram, savory and thyme. |
