2 lbs. salmon fillets
2 med. red onions
1/4 c. olive oil, light
2 tbsp. olive oil
Salt and pepper

Prepare the charcoal fire. Cut 2 pounds salmon fillets into 6 pieces of equal thickness. Slice 2 red onions about 3/8 inch thick crosswise. Mix 1/4 cup light olive oil with 2 tablespoons olive oil. Salt and pepper the onion slices, brush with the oil mixture, and put on the grill in a place where the heat is low. Grill the onions for 5 minutes, turn, and grill for 5 minutes.

Salt and pepper the salmon fillets and brush them with the oil mixture. Put them on the grill over medium-hot fire and grill for 3 minutes, turn, and grill for 3 more minutes, until they are firm and springy when pressed with a finger. Serve with the salmon and onions.