By April 8, 2019Recipes

If you enjoy washing lots of dishes like I do, then skip this recipe.  Don’t waste your time.  

If you prefer dry, cracked hands that can only come from spending too much time in soapy water, then scroll through to something else.

If the thought of steamed salmon with garlic, parsley, dill and lemon sounds wrong.  Keep walking.  

This recipe is all of the above and more.  This recipe made me, someone who thinks she doesn’t like salmon, make it for the second time this week.  

It is so good, so easy and so quick to make that I couldn’t keep it a secret.  

Salmon is still salmon.  Even when dressed with so many wonderful things.  It might seem like an excessive amount of lemon, dill and parsley.  And it is, you could almost dredge your salmon filets in the mix.  As I am still warming to the taste and texture of salmon, I think the seasonings compliment the fish well.  I even like to take the pan drippings and pour it over my salmon and rice.  (I would highly recommend a side of rice with this recipe.).

This a happy marriage of flavors happening right here. 



  • 1 package Johnnies frozen 4 oz. salmon loins, cut into 2-3 inch pieces
  • 1 onion, thinly sliced
  • 6 garlic cloves, minced
  • 3 Tablespoons dried parsley
  • 3 Tablespoons dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 lemons, sliced as thin as possible
  • 1/3 cup dry white wine


  1. Cut a 2 foot length of parchment paper and center it in a 10-inch heavy bottom skillet that has a lid.
  2. Put the fish, sliced onion, garlic, herbs, salt and pepper in a medium bowl and drizzle with 2 tablespoons of olive oil. Toss to combine. Transfer all of it to the lined skillet with the fish. Arrange the lemon sliced in a single layer over the fish and drizzle with the remaining olive oil and add the wine. Fold the paper over to cover the fish and crimp the edges together to seal. Cover the pan with the lid. Cook over medium high heat for 5 minutes. DO NOT OPEN THE PAN. Reduce the heat to medium and continue to cook for another 8-10 minutes depending on if you want your fish medium to well done. Remove the pan from the heat and let rest for 5 minutes.
  3. Remove the lid, carefully open the paper and serve directly from the skillet so you can get all the juices at the bottom. Serve alongside a bowl of white rice.

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

Recipe found and adapted from

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