Vermont Castings

BBQ Salmon

Grilled dill and onion salmon.

Servings
5
Prep Time
0 to 15 minutes
Difficulty
Easy to do
Cook Time
0 to 15 minutes

Ingredients

Directions

    1. Wash the salmon with cold water. Pat dry with paper towels. Cut 4 strips of aluminum foil that are approximately 8 inches longer and wider than the salmon. Lay 2 down horizontally and then cross them vertically with the 2 remaining sheets. Curl up all of the sides at the end of the aluminum foil creating a pan like effect. Make sure that the sides are at least the depth of the salmon. Spray the foil generously with Pam. Place the foil on a cookie sheet or in a thin pan.
    2. Chop the onion into slices and then make rings out of them. Place some onion rings on the foil creating a bed for the salmon. Coat one side of the salmon with mayonnaise and the place the salmon, mayonnaise side down, on top of the onions. Open up the salmon and coat it really well inside and out with the mayonnaise. Place the remaining onions inside the fish and then put a layer on the top of it (the skin).
    3. Pour the pickle juice and squeeze the lemon all over the salmon. Slice some dill pickles up into thin slices and place them on top of the salmon. Sprinkle the entire salmon with dried dill. Cover with another piece of aluminum foil. Place on a pre-heated BBQ. Cook on medium heat for approximately 15 minutes or until the salmon becomes light pink or comes away from the skin easily. Do not over cook. Checking the salmon often is suggested.

Tips

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