8 Pound, cleaned (Whole, 1 Whole Salmon Of 4 To 8 Pound)
1 Small (Thin Skinned)
Prepare lemon-rice stuffing
Wipe fish with damp cloth, inside body cavity and out.
Lightly pack stuffing into cavity; sew opening with heavy thread (wrap any leftover stuffing in foil and heat on grill).
Cut a piece of heavy-duty foil to fit one side of fish; grease foil generously.
Slice grapefruit as thinly as possible; lay half the slices, overlapping slightly, on greased foil.
Lay fish on grapefruit; then press foil smoothly to fit fish.
Arrange remaining slices evenly on top of fish.
If desired, insert a thermometer into thickest portion of fish (but not touching dorsal fin).
Bank about 20 medium-glowing coals on each side of fire grill; place grill 4 to 6 inches above coals.
Place fish, foil-side-down, on grill directly over space between coals.
Arrange a wad of foil under tail to support it and protect it slightly from heat.
Drizzle fish with melted butter.
Cover barbecue and adjust dampers according to manufacturer's direction.
Cook, basting occasionally with melted butter, until fish flakes readily when prodded in thickest portion with a fork, or until meat thermometer registers 120°.
For a 3-inch-thick fish (measure in thickest portion after stuffing), allow at least 30 minutes.
Spoon out some stuffing to accompany each serving.
A 4-pound salmon