• 6 pounds salmon
• Salt  and freshly milled pepper to taste
• 1 cup mixed dried marjoram, savory and thyme in equal parts
• 1 lemon, sliced
• 1 scallion, cut on the diagonal into 2-inch pieces
• 6 sprigs fresh parsley
• Vegetable oil

Method

Have salmon, cleaned and scaled with fins and gills removed and tail trimmed.

Rinse salmon with cold water, then 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, being sure to get herbs into the slashes.

Fill stomach cavity with lemon, scallion and parsley.  Skewer to close stomach. Rub vegetable oil over entire fish.

Place in well-greased hinged wire basket and place 4-5 inches over hot coals. Allow 10 minutes

per inch of salmon (measured at its thickest point) to grill. Turn salmon once halfway through the cooking time, basting when you turn. 

When salmon is browned, test for doneness. The salmon should begin to flake.  Remove from grill basket and put on a serving platter.

Serves: 6

Contributor:  Carol Festino

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