Rinse the salmon fillet with cold water, pat dry, season with salt, pepper and cut into 4 pieces. Chop the onions and garlic cloves into small pieces. Mix everything together in a bowl with about 5 tablespoons of oil. Thinly slice the lemon and pluck the twigs from a stem of dill. Preheat the oven to 180 degrees (convection).
Heat 2 tablespoons of oil in a pan. Do not let the pan get too hot. In the meantime prepare an aluminum foil. Spread part of the onion-garlic-oil mixture on the aluminum foil. Layer in 1 slice of lemon and 2 sprigs of dill.
Fry 1 piece of salmon fillet briefly on both sides, place on the prepared aluminum foil and also put some of the onion-garlic-oil mixture, the lemon wedge and the dill on top. Then wrap the salmon in aluminum foil. Treat all the salmon fillets in this order and put them in the oven for 20 minutes.
Take the salmon fillets out of the oven and let rest for five minutes. Then carefully open the aluminum packet, remove the salmon fillets and put the foil aside. Keep the fillets warm on a preheated plate and cover with fresh aluminum foil.
The onion, garlic and oil mixture is now taken out of the aluminum foil and collected in a key. It forms the basis for the dill white wine sauce. We no longer need the lemons and dill from the aluminum packets. They have given up their aroma.
For the sauce, however, we need fresh dill again. The next step is to pluck it from a stalk of dill and roughly chop it. The onions and garlic from the packets are heated in a small saucepan with some of the oil and fresh dill and stewed a little. Don`t use all of the oil or it will get too greasy.
Then deglaze with two drops of white wine and let it boil down a little. Then add the broth and cream and let everything boil down a little. Stir in the sauce thickener, let it boil down further. Finally puree the sauce. If you like, you can round off the taste with more white wine. Then pour over the salmon fillets.
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