What to do when the fish dies and you can't release it.

Grilled Salmon Fillets
from the Thyme and the River Cookbook by Sharon Van Loan and Patricia Lee
submitted by Dougald Scott

The Steamboat Inn, located on the North Umpqua and is a traditional fishing lodge frequented by the likes of Zane Grey.
"Over the years we have presented salmon to our guests in many forms. We now feel marinating and barbecuing salmon is the best way to retain its fresh flavor. The marinade and barbecuing technique we have developed is a 'never-fail' method. The fish remains moist, and the fresh salmon flavor is unencumbered by rich sauce."

1 4-5 pound whole, fresh salmon,
filleted (with head and tail on, allow about 1 pound per person)
1/4 cup vegetable oil
2 tablespoons lemon juice
3 tablespoons soy sauce
1 large garlic clove, minced
1/2 teaspoon dried thyme

Place the salmon fillets in a glass or other non-corrosive baking pan. Combine the oil, lemon juice, soy sauce, garlic and thyme. Pour over the salmon fillets. Marinate one hour, turning the fish occasionally.

Prepare the barbecue. Cover the barbecue grate with aluminum foil. Remove the fillets from the baking pan, reserving the marinade, and place skin side down on the foil. Basting with the reserved marinade, grill the fish over medium heat 20-25 minutes, until the fish flakes easily with a fork. Do not turn the fish.

When the fillets are cooked, you should be able to transfer them to a serving platter, leaving the skin behind on the foil. Serves 4-5.

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