- 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
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.