Ingredients:
6-8 lb whole salmon, cleaned
salt & pepper, to taste
2 cups chopped mushrooms
1 cup chopped green onions
2 tbs minced parsley
1/2 cup grated Parmesan cheese
Grated peel and juice of 1 lemon
1/2 cup (1 stick) butter or margarine, melted
4-5 lemon slices
sauces: butter, chili-cheese, or tartar
Remove head from salmon, if desired. Place salmon on
double thickness of wide foil, making sure foil is three
to four inches longer than fish at each end. Sprinkle
fish inside and out with salt and pepper to taste.
Combine mushrooms, onion, parsley, cheese, lemon peel,
and juice.
Spoon mixture into fish cavity. Pour butter over fish
and top with lemon slices. Cover with another thickness
of foil and carefully seal all sides completely. Place
on grill four to six inches from glowing coals. Turn
after 30 minutes and cook 20 to 30 minutes longer. If
cooking on smoke-type grill, open foil during last ten
minutes and close grill cover so smoke flavor penetrates
fish. Serve with sauce. Makes 10 to 12 servings.
Butter Sauce
1/2 cup butter or margarine
1 cup sour cream
1/4 tsp seasoned or onion salt
1 tsp chopped chives
Melt butter in small saucepan over low heat.
Stir in sour cream, seasoned salt, and chives.
Warm, but do not boil.
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Butter Barbequed Salmon
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