|Whole salmon||8 Pound (4 To 6 Pound Without Head And Tail, 1 Whole Salmon, 6 To 8 Pound)|
|Butter/Margarine||3 Tablespoon, melted|
|Soy butter sauce||1⁄2 Cup (8 tbs)|
At the fish market, have your fishman remove salmon head, tail, and back fin, then butterfly salmon from stomach side (do not separate fillets along back) and bone it, leaving skin intact.
At home, trim any white membrane from belly area of fish.
Rinse fish and pat dry.
Lay salmon out, skin side down, on heavy foil.
Cut foil to follow outline of fish.
Place salmon on foil on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds).
Brush fish with melted butter, then cover lightly with a sheet of foil, forming a small dome.
Cook for 30 minutes, then check doneness; when done, fish should flake readily when prodded with a fork in thickest part.
If necessary, continue to cook, checking doneness about every 5 minutes.
Supporting fish with foil, slip onto a large platter.
To serve, lift pieces of salmon from foil with a wide spatula (skin will stick to foil).
Accompany with Soy Butter Sauce (add pungent sauce sparingly).