Step 1

Cut a large piece of wax paper or parchment (about 2 feet long) and place it right in the center of a 10-inch deep pan or braiser (like this one)

Step 2

Place the sliced yellow onions and some of the green onions the onions on the bottom of your braiser that's been lined with parchment. Arrange salmon, skin-side down, on top. Season with kosher salt and black pepper.

Step 3

In a small bowl, mix together the coriander, cumin, and Aleppo pepper. Coat top of salmon with the spice mixture. Drizzle with a little bit of extra virgin olive oil.

Step 4

Add garlic, parsley and the remaining green onions on top of the salmon (arrange so that everything is spread evenly over the salmon portions.) Arrange lemon slices on top.

Step 5

Add another drizzle of extra virgin olive oil, then pour the white wine.

Step 6

Now, fold the parchment paper over to cover salmon and secure the edges. Cover the braiser with its lid as well.

Step 7

Place over medium-high heat and cook for 5 minutes (do NOT uncover.) Lower heat to medium and cook for another  8 minutes or so, covered still.

Step 8

Remove from heat and let rest undisturbed for 5 minutes.

Step 9

Remove lid and serve directly from pan/braiser.