This was a staple at our house in Ketchikan, Alaska.  At least once a week we had baked salmon.  It is probably one of my favorite dishes and it brings back great memories.

Select a small salmon, about 6 or 7 pounds. We assume the fish has already been cleaned. Wash and dry the fish. Salt (Kosher) and pepper (ground) inside and out. With a sharp knife cut cashes on the top of the fish (the skin).

Dressing:

3 cups cubed, bread crumbs                       6 tablespoons of melted butter

1 cup chopped celery                                salt and pepper (you know, kosher salt and ground pepper)

The lemon juice from one lemon                          chopped parsley

3 tablespoons chopped onions.

Mix all the ingredients. If dry, add a little hot water. Stuff the fish and bake in a moderate (325 F) oven 1 1/2 hours. Serve with lemon wedges.