Wash salmon fillet and pat dry; squeeze lemon juice over the top of the salmon, sprinkle with coarse salt and pepper.
In a skillet or frying pan that is 2-inches deep, add wine and water and bring just to a simmer; reduce heat to low. Add salmon fillet or steaks in a single layer (skin-side down if using a fillet). Cover and simmer approximately 8 to 12 minutes or until a meat thermometer registers an internal temperature of 140 degrees F. (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source.
Carefully remove salmon from pan and transfer onto individual serving plates.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
After removing the poached salmon, let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan.
Pour the sauce over the salmon just before serving.
Makes 2 servings.
Pinot Noir Poached Salmon Recipe: https://whatscookingamerica.net/poachsalmonpinot.htm