In a large skillet or shallow pan, combine the water and dry white wine. Add the thinly sliced shallot, fresh dill sprigs, and parsley sprig. Bring the mixture to a gentle simmer over medium heat and let it bubble softly for 2-3 minutes to infuse the flavors into the liquid. This creates an aromatic base that will gently cook the salmon while imparting subtle herbaceous notes.

Season the room-temperature salmon fillets generously with salt on both sides. Carefully place the fillets skin-side down into the simmering poaching liquid. The liquid should come about halfway up the sides of the salmon—if needed, add a splash more water. I like to keep the liquid at a gentle simmer rather than a rolling boil, as this prevents the salmon from cooking too quickly and becoming dry. Cover the pan with a lid or even just a piece of parchment paper to trap steam and ensure even, gentle cooking.

Maintain a gentle simmer and cook for 5-10 minutes, depending on the thickness of your fillets. The salmon is perfectly cooked when it flakes easily with a fork and the flesh is opaque throughout but still moist—don't overcook it. Using a slotted spatula, carefully transfer the poached salmon to serving plates, skin-side down. Discard the poaching liquid and aromatics. Finish each fillet with a generous grind of fresh black pepper and serve alongside fresh lemon slices for brightness. I always let guests squeeze their own lemon juice to taste, so they can adjust the acidity to their preference.