2 pounds salmon (fresh or frozen)
1 8-ounce bottle Catalina salad dressing
2 sliced lemons
1 onion (medium) sliced
salt and pepper to taste
Clean fish by rinsing under tap water. Remove any bones. Place on grilling foil (one pound per piece of foil). Pour dressing on fish, alternate slices of lemon and onion on top of fish. Salt and pepper to taste. Cover with foil and seal. Marinate up to two days. Grill until done. Time is determined by thickness.