Rub the salmon with pepper to taste and bay leaves. Let sit for 30 minutes.
Prepare a charcoal fire.
In a large skillet, simmer the onion with the vinegar, water, and salt for 15 minutes.
When the coals are ready, grill the salmon until just flaky. Transfer the fish to the skillet and heat gently in the sauce for a minute or two. Serve hot, garnished with parsley.