|Stalk celery||1 , finely chopped|
|Smoked oysters||1 Can (10 oz), drained|
|Green apple||1⁄2 Medium, pared|
|Stuffing mix||200 Gram, seasoned (1 Small Bag)|
|Bacon fat||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Lemon pepper||To Taste|
Clean salmon and pat cavity and outside dry.
Sprinkle inside with lemon juice and lemon pepper.
Mix the rest of the ingredients thoroughly, then pack the cavity.
Place the salmon on heavy duty foil.
Put remaining ingredients around outside of salmon.
Sprinkle outside with lemon juice and lemon pepper.
Seal foil tightly.
Place on medium hot BBQ for 30 to 45 min Open top of foil and let cook at low for another 30 min After salmon has been removed from BBQ, let cool for a few min Then remove all dressing from salmon and throw away.
Salmon should fall away from bones and skin.