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Prepare the poaching liquid: Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat.
Add the salmon: Sprinkle the salmon fillets with a little salt. Place salmon fillets, skin-side down on the pan, and cover.
Cook and serve the salmon: Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Serve sprinkled with freshly ground black pepper and a slice or two of lemon on the side. Did you love the recipe? Let us know with a rating and review!