1. Peel and thinly slice the onion into rings, then cut the rings in half to form crescent shaped pieces. Set aside. Place the wine, water, dill weed, and bay leaves in a 12 inch extra deep skillet that has a lid. Bring the mixture to a slow, gentle boil over medium heat. Add the salmon fillet, skin side down, if it has skin. Place the onion pieces over the fillet. Cover and bring back to a slow boil. Cook until the fish flakes easily with a fork and is just opaque, about 17 to 20 minutes.
2. When the fish is done, lightly season it with black pepper. Remove and discard the bay leaves. Using a wide spatula, lift the fillet out of the pan but reserve the liquid.
3. To store the leftover fish: Flake the salmon, discarding any skin. Divide the flaked salmon into 3 cup portions and place it into airtight containers along with 1/4 cup of the reserved liquid, with onions, in each container. Seal and refrigerate for up to two days or freeze for up to six weeks. Thaw frozen salmon in the refrigerator overnight.
Go to full version of