1 whole, cleaned salmon (or center cut salmon roast)
1 - 2 cups blueberries (depending on size of salmon)
1 chopped onion
1 sliced lemon
4 tablespoons butter
Johnny’s seasoning salt
Spread about 1 tablespoon of butter around the center area of tin foil, you need a piece big enough to fold and seal around the salmon, arrange half of lemon slices over the butter and then place the salmon on top. Sprinkle the inside and outside of the salmon with Johnny’s seasoning salt. Mix together the blueberries and onions and stuff the salmon. Add 2 tablespoons of butter to top of stuffing mixture and lightly sprinkle mixture with balsamic vinegar. Arrange remaining lemon slices and butter on top side of salmon, fold and seal foil. BBQ 10 minutes per inch of salmon at thickest point, tuning every 5-10 minutes until done. Unwrap foil, peel off skin and remove bones. Place fillets on plates spooning stuffing and lemon slices on top.
Substitute a covered dish for foil to bake in oven at 350 degrees until done, approx. 10 min/inch.