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Mix all the ingredients for the marinade in a non-reactive bowl, season to taste, bearing in mind the salmon is unseasoned. It should taste slightly tangy, spicy and salty. Add the fish in and if you have time, leave to marinade for 30 minutes.
When the BBQ is ready. Roll out a 30cm by 15cm sheet of aluminium foil. Place a piece of the salmon in the middle, sprinkle over some of the red onion, coriander and tomato and place a green chilli on the side. Repeat with the others and make evenly spoon the extra marinade between them. Pull up each long side of the foil and fold well a few times, do the same with the sides and make sure it is well sealed so no steam escapes.
You can also place them all in one large double layered piece of foil.
Place on your BBQ, not directly over the hot coals and cook for 6-8m, depending on the heat and the thickness of the fish. Check one, the fish should flake nicely but still be moist. Take off and serve immediately. You can also bake this in a 200C oven for 10-12 minutes.