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Your complete source for information on fishing the Salmon River, NY and Eastern Lake Ontario regions
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Submitted By

FishUSA Admin
If you cook fish in the oven, try using a large casserole or chafing dish. If you cook it on the grill, double wrap it, alternating the side that the foil or paper seals on if possible (this may not be possible with larger fish). A fish that weighs up to 10 lb. or so cleaned will take around 30-40 minutes on the grill. Parchment or brown paper works best. Cover rack with foil if you cook on the grill. This recipe was originally submitted on the old FishErie site by Michael Hunt.


  1. Salt
  2. 1 stick butter or margarine per 2 lb. of fish
  3. several slices of lemon
  4. Fresh Dill Sprigs
  5. Lemon Pepper or Seasoning Salt (your preference)


  1. Take a freshly caught fish (either salmon or trout). Clean and salt throughout. Lay fish on foil or parchment paper, enough to fold over and cover entire fish. Stuff fish with: 1 stick (1/4 cup) of butter or margarine per 2 lb. of fish. As many slices of lemon as will fit within cavity of fish. Fresh dill sprigs to taste. Rub outside of fish with lemon pepper or seasoned salt, your preference. Seal foil or parchment tightly over fish, trying to remove all air from resulting pouch. This way, when you remove foil, the skin comes off too. Turn the fish at least twice during cooking.
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