Chafing dishes, grilled salmon and Vidalia onions

We entertain alot whether at home or camping. In order to enjoy our guests I make everything ahead of time and use chafing dishes to keep hors d' oeuvres
and side dishes warm.
We found a "chafing dish" at Sams that will work while camping. It is a metal frame with spaces in the bottom for the sterno. It utilizes disposable tin pans as the heating vessels.
The whole idea is when you cook meals in stages (i.e. bacon, potatoes, toast and eggs) the cooked foods are kept warm while the others are prepared. Once everything is done, everyone serves themselves from the chafing dishes. The pans are thrown out after use.
Jim likes to make grilled salmon with breakfast. Place 2-3 pats of butter in a large piece of aluminum foil . Wrap the salmon fillet with three rashers of uncooked bacon. Season the salmon with salt, pepper and garlic powder on both sides. Place on top of the butter in the foil. Slice a medium onion on top of the salmon. Fold the foil to create a seal. Cook on hot barbecue approximately 5 minutes a side or until salmon flakes apart with a fork.
We also cook Vidalia onions on the barbecue or grill. Slice the vidalia in half place a pat of butter on the top add Morton's Natures Seasoning or whatever you prefer. Wrap in foil and place on hot grill. Check at 20 minutes. The onion should be carmelized.