Grilled salmon with hebed sweet onions

This recipe is adapted from Kathy Casey's book Northwest Table
Method:
Carefully separate the onion rings and place in Ziploc bag. In a small bowl, whisk together vinegar,sugar,salt,red pepper flakes and oil. Pour marinade over onions and close the bag,expelling excess air. Turn bag to coat onions evenly, then refrigerate. Marinate rings,refrigerated at least 30 minutes and up to 4 hours, turning bag occasionally.

Preheat your gas grill to high. Meanwhile place the olive oil on a large plate; swipe each side of the salmon fillets through the oil, then season well with salt and black pepper. Place on hot grill, and cook creating crisscross marks on each side of the salmon. Grill the fish for about 4 minutes per side or to the desired doneness.

Different sized salmon cooked differently- just use your judgement and try not to over cook your salmon like me.

Remove onion rings from Ziploc bag and place into a bowl and gently toss with the chopped parsley and cilantro. Place grilled salmon on plates and divide onions evenly among them and spooning marinade over all. Serve with garlic bread.

I made my own garlic butter for gluten free buns.
Garlic butter:

Mince 2 cloves of garlic with 3 drops of olive oil and a pinch of salt. Blend butter(at room temperature), pinch of oregano and minced garlic until its completely incorporated.
Use food processor for large amount. Wrap the butter tightly in cling film or foil. Place it in freezer so it hardens. then remove it and use it when you need.