• 1 to 1½ lb Salmon filets
  • Kosher or sea salt
  • ½ cup dry white wine
  • ½ cup water
  • 1 small yellow onion, sliced thin or 1 shallot peeled and sliced
  • several sprigs of fresh dill or sprinkle of dried dill
  • a sprig of fresh parsley
  • freshly ground black pepper, to taste

Cooking Instructions

Sprinkle salmon fillets with a little salt. Put the wine, water, onions/shallots, dill and parsley in a saute pan and bring to a simmer on medium heat.

Place the salmon fillets skin-side down in the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the filet. Salmon is done when the flesh becomes opaque and flakes easily with a fork. Do not overcook. Remove from pan, sprinkle with fresh ground pepper and serve.

Salmon Filet