Preheat barbecue grill.
Cut the bulb of the onion off each whole green onion, separating the green leaves.
Cut orange into thin slices.
Place dressed salmon onto aluminum foil (shiny side in) about twice as long as the salmon. Salt and pepper the cavity of the salmon. Using a sharp knife, cut slits on the outside of the salmon approximately every two inches. In each slit, place the leaf of a green onion and a slice of orange. Sprinkle salt, pepper, and thyme leaves over the salmon. Turn salmon over and repeat the above process.
In the cavity of the salmon, place any leftovers (onion bulbs, orange pieces, and thyme), and the 2 tablespoons butter.
Draw the aluminum foil up over the salmon, gathering the edges carefully but leaving an opening for the steam to escape.
Set the wrapped salmon on the preheated barbecue grill. Prop the lid open, about inch, with tongs (this allows the smoke to swirl around a bit and give a little smoked taste to the salmon. Cook salmon for about 20 to 30 minutes until salmon flakes easily when tested with a fork or until a meat thermometer registers an internal temperature registers 140 degrees F. Remove from barbecue grill, remove aluminum foil, and transfer onto a serving platter to serve.
Makes 8 to 10 servings.
*Jim's Tip: You can take the scales off a salmon with a garden hose. Just hose against the scales and they wash off.
Barbecued Whole Salmon Recipe: https://whatscookingamerica.net/SalmonBarbecue.htm