- 1/4 tsp sea salt
- 1/4 tsp whole peppercorns
- 2 (4 oz.) wild salmon fillets or salmon steaks
- 1/2 onion, thinly sliced
- 1 lemon, thinly sliced
- 1 sprig of dill
- 1 sprig of parsley
Combine 2 1/2 cups of water with the onion, lemon, salt, peppercorns, dill, and parsley in a large skillet over high heat and bring to a boil. Once boiling, reduce the heat to medium, cover, and let simmer for 10 minutes.
Add the salmon, cover, and continue to simmer for 5 minutes (a little longer for fillets or steaks that are thicker than 1/2 inch), or until fish flakes easily with a fork. Lift the fillets from the pan with a spatula, discard the residue, and serve.