Instructions:

1. In a small bowl, mix whole lemons, parsley, dill, shallots, olive oil, lemon juice and pepper.
2. Preheat grill for indirect heat.
3. Make 1" deep, diagonal cuts in the sides of the salmon, about 1 1/2" to 2" apart. Stuff these cuts with the contents of the small bowl. Stuff all cavities with relish also. Squeeze lemon juice over the fish. Rub olive oil over the fish to keep it from sticking to the grill. To help hold the fish together while grilling, tie it up with some string.
4. Oil the grill grates once the grill is hot. Grill the salmon, but not directly over the flame, for 20-30 minutes turning after 10-15 minutes. The fish is done when the internal temperature of the fish is 130°F.

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