BBQ Salmon With Rosemary and Lemon

• 3 -5 lbs salmon fillets (skinned)
• 2 12 tablespoons irish butter, melted
• 12 tablespoon ground cardamom
• 1 tablespoon parsley
• 4 sprigs fresh rosemary
• 3 lemons, sliced
• aluminum foil

1. Lay the salmon down on a piece of foil big enough to cover it.
2. Start by making light cuts in the salmon filet.
3. Mix the melted butter and cardamom together to make a rub.
4. Using a basting brush spread the mix over the salmon.
5. Next sprinkle the parsley over the top.
6. Lay the lemon slices evenly over the salmon
7. And top with the rosemary sprigs.
8. Fold foil over to make a bag and crease at the edges to trap in juices.
9. Make 3 1/2 inch long slits in top of foil.
10. Place salmon on bbq at medium low heat for approximately 15 minutes or until salmon in flakey.

salmon, irish butter, ground cardamom, parsley, rosemary, lemons, aluminum foil

Taken from www.food.com/recipe/bbq-salmon-with-rosemary-and-lemon-306180 (may not work)