Preheat BBQ to med-high. Rinse salmon;pat dry with paper towels. Cut 2 pieces of BBQ strength alum. foil, each large enough to enclose salmon; lay 1 piece of foil on work surface. Arrange 2 rows of alternate slices of citrus fruits down center of foil; place salmon on top of fruit. Reserve some sprigs of dill and tarragon for a garnish.Stuff remaining herbs inside cavity of salmon, along with some remaining slices of citrus fruit. Cover top of salmon with remaining slices of fruit, reserving a few slices for a garnish. Measure thickness of salmon at its thickest point. Fold foil over salmon to enclose completely, sealing edges well.Place wrapped salmon seam-side down on 2nd piece of foil;fold foil over salmon to enclose completely as before. Place on BBQ;cook 10 to 12 minutes per inch of thickness until salmon is opaque and flakes easily with fork, carefully turning pckg. over halfway thru cooking time. Remove from BBQ;unwrap carefully, discarding fruits & herbs.Carefully transfer to a platter;garnish with reserved fruit & herbs. To serve,remove skin from exposed side of fish. Cut along backbone from head to tail.Cut top fillet crosswise into 2 to 3 inch portions,lifting from bones. When top is used,ease out backbone & remove. Serve lower portions,removing skin.

Serves8 to 10 people.