6 lb. whole salmon, cleaned
Freshly ground white pepper
Small bunch fresh dill (optional)
Lemon slices (optional)
Vegetable oil

Makes 8 Servings

Recipe from Chatelaine Cook Book
 

Preheat barbecue.  Sprinkle the cavity of the salmon with whiter pepper.  Fill it with sprigs of fresh dill, if you wish, or thin slices of lemon.  Brush the outside of the salmon with vegetable oil.

Measure the salmon at its thickens part.  A 6 lb. whole salmon will measure about 2 1/2 to 3" thick.  Grill 10 to 15 min. for each inch of thickness.

Place the salmon in a greased fish basket and sit it about 4" above the hot coals.  If you do not have a basket, place the fish on a greased grill about 4" above the hot coals. 

Keep the barbecue lid closed or cover the fish with a loose tent of heavy foil.  Barbecue for 15 to 20 min. on each side, turning only once halfway through grilling.  Place a dab of dilled butter on each serving.