Wash salmon and pat dry all over
with paper towels. Split the salmon and rub both sides with salt
and olive oil.
Grease grill well. Place fish on
grill flesh side down; close grill lid. Cook over moderate coals
5 to 10 minutes, or until just browned.
Meanwhile, mix parsley, 1/2 cup
melted butter, and lemon juice.
Turn fish carefully. With skin
side down, rub top side with butter mixture. Close lid and cook
for 25 minutes or until fish flakes easily with a fork. Skin and
debone while fish is still warm. Serve warm with lemon wedges.
To clarify butter, melt over low
heat in a small saucepan. Skim off foam and carefully pour the
clear butter into a container; discard milky substance.