Place each fillet on a piece of lightly oiled foil large enough to completely enclose fish. Combine onion, ginger, garlic, sauce, rind, juice and sugar in small jug; divide mixture among fish pieces. Gather corners of foil above fish; twist to enclose securely.

Cook parcels on heated oiled grill plate (or grill or BBQ) about 5 minutes or until fish is cooked as desired.

Meanwhile, boil, steam or microwave buk choy and broccolini, separately, until tender; drain. Serve salmon with vegetables.