Instructions

1. Heat gas or charcoal grill to medium high. Cut 4 (18x8-inch) sheets of heavy-duty foil. Spray with cooking spray.

2. In large bowl, mix melted butter, dill weed, salt and pepper. Add salmon, and turn to coat; place 1 piece on center of each sheet of foil. Place thinly sliced lemon slices on top of each piece.

3. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

4. Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 3 to 5 minutes longer or until salmon flakes easily with fork.

5. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil.