1 Salmon (whole)
2 cup bread crumbs
1/2 cup onions (finely chopped)
1 tablespoon melted butter
1 lemon (sliced thinly! )
1 dash Salt
1 dash sage ( to taste)
Lightly fry the onions in butter then combine all ingredients except the lemons.
Liberally stuff the body cavity.
Put the lemons on the flank and wrap carefully to keep the flavours separate.
A five pound salmon will take about 40 minutes at 400 - 450 fahrenheit.
One would expect to find this very common stuffing in a turkey, however it serves quite well in a fish, too.