Rinse the salmon well, and place in a glass bowl.
Juice the lemon over the fish and refrigerate for one
half hour or so. Meanwhile, melt the butter or
margarine and add the dill weed. Prepare a hot BBQ
fire (or preheat oven to 400F), and grease the rack
with non-stick spray (or prepare a baking dish in the
same manner). Rinse the salmon again, and cover
liberally with dill-butter mix and bake for 20 min. or
grill. If you grill, usually grill 4 min. per side.
