Northern pike on the grill

3 to 5 lb. whole fish (salmon)
1 med. onion, sliced
1 lemon
Salt and pepper
2 tbsp. (each) chopped parsley, oleo
1 tsp. thyme

Enlarge cavity of dressed fish without cutting entirely through fish. Place onion slices in fish; sprinkle cavity with lemon juice, salt, pepper, parsley and thyme. Cut oleo into small pieces and scatter in the cavity of the fish. Place fish on well-oiled grill about 4 inches from moderately burning charcoals. Cook about 10 minutes; turn carefully and continue cooking another 10 to 15 minutes or until the flesh in the cavity flakes easily when tested with a fork. Baste during cooking with
Butter sauce: (1/4 cup butter, lemon juice, bay leaf, salt, pepper; cook on very low heat for 5 to 10 minutes).