Instructions: Wash and dry salmon thoroughly. Split the salmon and rub both sides with salt and olive oil. Grease grill well.

Place fish on grill flesh-side down; close cover on grill. Cook over moderate coals 5 to 10 minutes or until just browned.

Meanwhile, mix parsley, butter and lemon juice.

Turn fish carefully. With skin-side down, rub top side with butter mixture. Cook 25 minutes or until fish flakes easily with a fork.

Skin and debone while fish is still warm. Serve warm with lemon wedges and clarified butter.

To clarify butter, melt over low heat in a small saucepan. Skim off foam and carefully pour the clear butter into a container; discard milky substance.

This recipe yields 4 to 6 servings.

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