1 to 1½ pounds wild salmon fillets

½ cup dry white wine (a good Sauvignon Blanc)

½ cup water

A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin

Several sprigs of fresh dill or sprinkle of dried dill

A sprig of fresh parsley

Freshly ground black pepper




Put wine, water, dill, parsley and onions in a saute pan, and bring to a simmer on medium heat.

Place salmon fillets, skin-side down on the pan. Cover.

Cook 5 minutes or to desired done-ness.

Do not overcook.

Serve sprinkled with freshly ground black pepper