Preparation

Arrange eight 24-inch-long pieces of kitchen
string, side by side and 1 1/2 inches apart, on
surface. Overlap bay leaves atop strings
in rectangle about same size as fish. Top
bay leaves with overlapping rows of lemon
slices. Sprinkle fish skin with coarse salt and
freshly ground black pepper; place fish, skin
side down, on lemon slices. Sprinkle fish
flesh with coarse salt and pepper; drizzle
with olive oil. Top with overlapping rows
of lemon slices, then bay leaves. Tightly
tie strings, securing lemon slices and bay
leaves to fish. Place fish packet in grilling
basket; close basket (basket does not have
to close completely in order to support fish).
DO AHEAD: Can be made 2 hours ahead. Chill
salmon in basket. Bring to room temperature
before grilling.

Prepare barbecue (medium-high heat).
Grill fish in basket until just firm to touch
and thermometer inserted into thickest
part registers 135°F, holding basket sides
together to turn fish, about 20 minutes per
side. Transfer fish to platter, with string
knots up. Remove strings, bay leaves, and
lemons from top side. Drizzle with oil; serve.