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Ingredients
- 4 lb whole pink salmon (1.8 kg)
- 1/2 tsp garlic pwdr
- 1/4 tsp freshly grnd black pepper
- 1 med onion sliced
- 1/4 tsp seasoning salt
- 1 tsp dry dill weed
- 1/2 lrg lemon sliced
- 1/2 c. extra virgin extra virgin olive oil
- 1/2 c. water
Directions
- Adjust recipe to size of fish. Place salmon on doubled aluminum foil.
- Mix together garlic pwdr, black pepper, seasoning salt and dry dill weed. Sprinkle seasonings on inside and outside of fish.
- Layer sliced onion and lemon inside fish cavity.
- Bring edges of aluminum foil up around fish. Pour extra virgin olive oil proportionately over fish. Add in 1/2 c. water and seal foil by folding foil over fish to make air tight.
- Preheat barbecue to High. Place fish on barbecue. Close barbecue cover and cook for 12 to 15 min per each inch of thickness. Meat should flake easily.
- When fish is cooked, remove from rack and let sit wrapped for 10 min before opening foil. Use caution when opening foil, as steam could burn you.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2159g | |
| Calories 4785 | |
| Calories from Fat 3153 | 66% |
| Total Fat 351.73g | 440% |
| Saturated Fat 70.32g | 281% |
| Trans Fat 0.0g | |
| Cholesterol 998mg | 333% |
| Sodium 1102mg | 46% |
| Potassium 6862mg | 196% |
| Total Carbs 13.38g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.37g | 4% |
| Protein 372.38g | 596% |
