Salmon on the Grill

1 3 1/2 to 5 pound whole salmon

Olive oil

Salt and pepper

Fresh dill sprigs

1 lemon, sliced

Wine, for the cook and the salmon! We used a Pinot Girgio.

Lay the fish on a piece of heavy duty foil.

Open the fish and brush olive oil on the inside.

Season with salt and pepper.

Lay slices of lemon on the inside.

Lay sprigs of dill on top of the lemon.

Close the fish.

Make three slices evenly spaced across the top of the fish.

Place one lemon slice and dill into each opening.

Lightly brush the outside with olive oil.

Pour a little wine around the fish.

Place another piece of foil over the top and make a pouch.

Poach the fish on the grill (350 degrees) until done, about 30 minutes, depending on the size of the fish.