I caught a nice 10 pound salmon on our September trip north and it made it to the grill last night. Well, one fillet did.
I get the charcoals burning and then I juice a lemon, chop up a head of dill with the ferns leaves and stir this into 1/4 cup of melted butter. Rinse the meat and lay on a double thickness of heavy foil, skin down.
When the coals are grey, lay the foil with the meat on the grill and cover generously with the lemon baste. Put the lid on the grill for 15 minutes without taking it off until the 15 minutes are up.
I served this up with baked sweet potatoes from our garden along with a raw cabbage salad blended up with poppy seed dressing. The fish will slide right off the skin leaving the fat layer stuck to the foil. This is some fine dining.
