Rinse the salmon fillets well and pat dry with paper towel.
Roll the fillets in the bread crumbs, and center them on a piece of foil large enough to be folded and completely sealed (can double wrap).
In layers, cover the fillets with the mushrooms, scallions, and salt and pepper. Add the layer of tomatoes, sprinkle on the dill weed, and the parmesan cheese.
Fold up the foil, and just before sealing the package, add the dry white wine.
Using the direct cooking method, place the foil-sealed fillets on covered grill over hot coals for 12-15 minutes per side. 30 minutes maximum.
Remove the fillets to a serving tray and garnish with parsley sprigs and sliced lemon. Serves 6-8.
(If a Weber or similar grill is not available, preheat oven to 375° and bake for 25 minutes, turning once.)