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Grilled Whole Salmon


      6 pounds salmon
      salt, to taste
      pepper, to taste
      dried herbs, (see Note)
      1 lemon, sliced
      1 green onion, cut into 2-inch lengths, split lengthwise
      3 to 5 sprigs parsley
      vegetable oil


    Rinse salmon with cold water; pat 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; taking care to rub  into slashes. Fill belly cavity with lemon, green onion and parsley; skewer closed. Baste  salmon with vegetable oil. Place in well-greased hinged wire basket and cook 4-5 inches  from hot coals. Allow 10 minutes per inch of salmon measured at its thickest point. Baste  and turn midway through cooking time. When salmon is browned, test for doneness. Ease onto  serving platter. Serve plain or with favorite sauce.

    Note: Use equal amounts of dried marjoram, savory and thyme.

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