On Wed, 26 May 2004 17:02:28 -0500, Brian Barcus >
wrote:

>Nancy Dooley wrote:
>
>> pepper and lots of lemon juice. Wrap the package air-tight (I tent
>> it) and put on the grill - medium hot - plan to turn it once. I do it
>> for a total of about 10 minutes per inch of thickness.
>>
>If the fish is wrapped air tight it's just getting steamed. That
>is easier to do in a steamer basket on the stove than on a grill.

i just deleted a similar reply to nancy. but then i thought maybe the
grill could be hotter and thus enhance things. at any rate there
would be no odor in the kitchen.

but about the only salmon i eat is lox.

your pal,
blake