Preparation:
Rinse the salmon well, and place in a glass bowl.
Juice the lemon over the fish and refrigerate for one half hour or so.
Meanwhile, melt the butter or margarine and add the dill weed.
Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack with non-stick spray (or prepare a baking dish in the same manner).
Rinse the salmon again, and cover liberally with dill-butter mix and bake for 20 minutes or grill.
If you grill, usually grill 4 minutes per side. |
