Ingredients:
1 whole fresh salmon ( 4 to 5 pounds)
3/4 teaspoon granulated garlic powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
1 1/2 teaspoons dried dill weed or 4 sprigs fresh dill
1 medium onions, sliced
1 large lemons, sliced
1/2 cup extra virgin olive oil
1/2 cup water
Directions:
Cut the belly and remove entrails and discard.
Wash inside well with cold water.
Remove head and tail of salmon and discard.
Cut off fins and scrape scales off fish.
Rinse salmon with cold water and pat dry with paper towels.
Place salmon on doubled aluminum foil (large enough to wrap around salmon and to fold the edges so that it is sealed).
In a small mixing bowl, mix together garlic powder, black pepper, seasoning salt and dried dill weed.
Sprinkle cavity and exterior with this mixture.
If using fresh dill, lay it whole in the cavity.
Layer sliced onion and lemon inside fish cavity.
Bring edges of aluminum foil up around the salmon.
Before closing, pour olive evenly over salmon.
Now add 1/2 cup of water.
Fold aluminum foil over salmon and seal all edges to make air tight.
Place wrapped salmon directly on barbecue grill.
If baking in oven, place wrapped salmon on a metal tray and on the middle rack.
COOKING TIME.
Preheat barbecue or oven to 425 degrees F.
Measure fish”closed” at the thickest point before stuffing with onions and lemon.
For each 1 inch thickness of fish, bake for 15 minutes.
Example: If fish is 2 1/2 inches thick, cooking time would be 38 to 40 minutes.
DO NO OVERCOOK, meat should be opaque and flake easily with a fork.
When fish is cooked, remove from barbecue or oven rack and let rest for about 10 minutes.
Use CAUTION when opening foil, as the steam could burn you.
Mayonnaise may be used as an alternate for olive oil.
Spread 1/2 to 3/4 cup evenly on both sides of exterior of salmon.
Also, add water as noted above.
Servings: 8-12
Time preparation: 20 min.
Time total: 60 min.