Salmon - grilled or baked

Salmon fillets

butter

Seafood Magic

Dill weed

lemon juice

dill pickle juice

white wine

Green onions

Make tin pan to hold salmon, heavy duty works best in multiple layers
Place skin side down, squeeze lemon juice, dill pickle juice, white wine(all three or ,.. as you wish) over the fish.
Sprinkle liberally on fish, Paul prudhome(sp?) seafood magic and dill weed
Place butter pads along center of fish cover it all w cut up green onions(green part) or chives
Cook over hot grill until fish is done, liquids will still be bubbling.
Serve by picking up fish and leaving skin on tin foil.
Serve with dill sauce.
Dill Sauce: - consistency of tartar sauce, chill before serving

1. Mayo, about a cup

To taste -  lemon juice(teaspoon)

Worchester (teaspoon)

Tabasco couple of shakes

dill weed, finely chopped,about 2 teaspoons

chopped dill pickles, I used the dill chips (about 1/3 up)

chopped green onions, white part, (about ¼ cup)

Sometimes I put in a dash of old bay or celery salt

Enjoy!

--Fred Cook