1 whole dressed salmon, thawed
Salt and pepper
2 tbsp. butter
1/2 med. onion, sliced
1/2 lemon, sliced
2 or 3 sprigs fresh parsley
Oil

Wash salmon and pat dry. Sprinkle inside 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; when salmon flakes easily with a fork in thickest part. Serve with lemon wedges. Makes 8-12 servings.