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.
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