2                    Salmon fillets
     1/2  cup           Vegetable oil
     1/2  cup           Lemon juice
   4                    Green onions -- thinly sliced
   3      tablespoons   Fresh parsley -- minced
   1 1/2  teaspoons     Fresh rosemary
     1/2  teaspoon      Salt
     1/8  teaspoon      Pepper
  Place salmon in a shallow dish.  Combine remaining ingredients and mix
 well. Set aside 1/4 cup for basting; pour the rest over the salmon. Cover
 and refrigerate for 30 minutes.  Drain, discarding marinade. Grill salmon
 over medium coals, skin side down, for 15 to 20 minutes or until fish
 flakes easily with a fork. Baste occasionally with reserved marinade.
 Source: Taste of Home Magazine; June/July 1995.