Barbecued Salmon

My friend Karen and I invented this easy recipe on the Fourth of the July. We grilled it in the park on a charcoal grill. The second time I made it on a gas grill at home. Barbecue the salmon about 3 inches above the coals after they  have turned white, or on medium high for gas.

Serves 3  (1/3 pound per person)

1  pound  salmon fillet or steak

2 lemons: 1 sliced and 1 quartered

1 teaspoon olive oil

1 clove garlic, minced

salt to taste

1 sprig rosemary

3 sprigs dill weed

Place salmon on a sheet of aluminum foil, skin side down.

Sprinkle with olive oil, garlic and salt.

Tear up rosemary and dill sprigs and place on top.

Place lemon slices on top.

Squeeze two quarters of the second lemon on the fish. Wrap salmon tightly in foil, place another piece of foil on top, then wrap again.

Heat up grill on high, then put on medium high before placing salmon on. Cook salmon fillet 3-5 minutes on each side. After 6-10 minutes of cooking, check that it is firm and flaky. For salmon steak, cook 6 minutes on each side, 12 minutes total.

Unwrap salmon on plate, remove lemon slices.  Squeeze last two quarters of  lemon on salmon.

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