Slice 1 or 2 sweet onions (depending on size) and saute' in 1/4 cup of butter or more until tender. Set aside and begin heating grill to medium heat.(around 350 degrees) Make a long narrow 'tray' with heavy duty tin foil by folding up little edges and pinching the corners together. Spray or butter the bottom of the tray. Lay salmon fillet skin side down on tray and layer onions and butter drippings on top and then sprinkle Celtic Sea Salt and dill weed on top. Grill with lid mostly closed until meat becomes flaky when pried with a fork in the thickest part of the fillet. Don't flip and try not to overcook! Remove tray from grill and serve on platter. Enjoy!
This Fabulous Recipe comes from Ryan and Jeannie! Thanks!
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