Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             pounds  salmon -- or other roundfish
                        salt -- to taste
                        pepper -- to taste
                        dried herbs -- (see Note)
  1                     lemon -- sliced
  1                     green onion -- cut into 2-inch
                        lengths, split lengthwise
  5             sprigs  parsley
                        vegetable oil

Preparation:

Scale and eviscerate (disembowel) salmon; remove gills. Cut off pectoral and pelvic fins and trim tail. 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.

Nutritional Information:

547 Calories (kcal); 16g Total Fat; (27% calories from fat); 92g Protein; 4g Carbohydrate; 236mg Cholesterol; 333mg Sodium