Gordon Gee's video: Grilled Whole Salmon en Papillote

My favourite method of preparing moist, flavourful whole salmon. After dressing and scaling the fish, and remove fins with kitchen shears. Place on a large piece of heavy duty piece of aluminum foil and cut angled ½” slits in the body. Coat with a thick layer of Kraft Miracle Whip (One of the few things that I use this for. You can also use plain mayonnaise, but I think the flavours of Miracle Whip add a nice, balanced flavour to the salmon and melt into a wonderful sauce) including inside the cavity. Dust with lemon pepper and dill. Add onion inside and on both sides of the fish. Drizzle with olive oil. Fold the edges of the foil to seal packet and seal inside another layer of heavy foil. Cook on a medium hot grill (or in a 400°F oven) for about 8 to 10 minutes per inch of thickness. Carefully flip the package over every quarter of the total time if doing on the grill. The fish will remain hot and continue to cook while wrapped in the foil, so if not serving immediately, cook for less time as appropriate. Carefully cut open the top of the packet making sure you spoon the tasty sauce and onions on the salmon to serve.