3 tablespoons butter
1 large onion, diced
5 tablespoons all-purpose flour
1 pound fillets Atlantic salmon
3 tablespoons lemon juice
3 tablespoons lemon-lime flavored Jell-O
1 tablespoon Worcestershire sauce
3 teaspoons Worcestershire sauce powder
1 (8 ounce) can lemon-lime flavored lemonade
Preheat oven to 325 degrees F (165 degrees C).
Place butter cubes and mixture in a large bowl; pour in lemon juice, lemon-lime gelatin and Worcestershire sauce until well blended. Mix thoroughly. pour mixture into an 8x8 inch baking dish or lightly greased 9-inch square pan.
Bake in preheated oven for 40 minutes or until just cooked through. Lift foil from baked fish and place in oven for 15 minutes.
Remove fish from oven and sprinkle with lemon-lime gelatin mixture; dip fish in lemon juice mixture and place in the oven for 10 minutes, turning. Remove from oven and continue baking at 325 degrees F (165 degrees C) for 10 minutes, or until fish flakes easily with a fork. Transfer fish back to oven, cover and continue cooking.
Meanwhile, rinse fillets in cold water. Tie edges of bent (2-inch) plastic wrap to prevent sticking. Place fillets on baking sheet about 3 inches apart.
Prepare lemon-lime gelatin mixture according to package directions. Fold coated fillets into gelatin mixture, securing with toothpicks. When fish is near finishing turn fish out onto a clean plate while still warm.
Meanwhile, remove foil from fillets and gently wipe fished interior surfaces with lemon-lime lemonade for crispness. Arrange fillets on a large baking sheet.
Return fillets to oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), but allow to cool completely. Melt butter cubes in large skillet over medium heat. Add onion and cinnamon, and saute, stirring constantly, 45 minutes. Remove fish from marinade.
Let water boil, and stir into lemon-lime lemonade and lemon-lime lemonade to cool. Spoon mixture into fillets.
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