We love BBQ, and we often make our own from scratch. But sometimes when you’re on the road, it’s just easier to use store-bought. For this recipe, we used skin-on salmon, which holds up better to the high heat of an outdoor grill, and sweet onions, which have higher sugar content and caramelize better.

Serves 2

Ingredients:

• 1 cup Sweet Baby Ray’s BBQ Sauce
• 1lb fresh salmon, skin on
• 2-3 medium sweet onions
• Your favorite green vegetable
• Your favorite starch

Preparation:

Cut the salmon into 2 steaks and place in a ziplock with half the BBQ sauce and a generous sprinkling of freshly ground black pepper. Make sure the salmon is evenly covered with the sauce. Peal and quarter the onions. If you leave some of the root-end intact, the onions will hold together better on the grill. Place in a second ziplock with the remaining sauce. Refrigerate both for 2-4 hours.

Prepare your grill or campfire for cooking; a temperature between 375 and 400 is ideal. We also use a Weber stainless steel grill basket that we keep in our van. It’s easier to keep clean and use on top of other heat sources. It also has small slots, which prevents vegetables from slipping through while also allowing for nice sear marks.

Start with the onions, spreading them evenly across the grilling surface. Close the grill lid, or cover with aluminum foil if there is no lid. Sear for about 10 minutes and flip the onions and cook for another 5-8 minutes. Your looking for some nice caramelization, with little crunchy, even burnt, bits on the edges. Move the cooked onions to the coolest part of the grill, making room for the salmon steaks. Start with the skin-side down, cover, and grill for 8-10 minutes. When the skin nice and crispy, almost black, turn the salmon steaks and grill covered for another 5-7 minutes, or until you have nice crunchy grill marks.

We served up our BBQ with some golden mashed potatoes and steamed broccoli. But any green vegetable and starch sides would make great accompaniments for this sweet and smoky entrée. Enjoy!