Be careful not to overcook the salmon as it will dry out even though this is a wet cooking method. Can also be served hot with a variety of sauces, including buerre blanc, hollandaise, or béarnaise.
Use a stainless steel or enameled skillet large enough to hold salmon in one layer. Butter the pan well and sprinkle shallots over the bottom. Add salmon on top of shallots. Pour wine and clam juice over salmon. Bring to a boil over moderate heat. Poach the salmon, covered, for 20 minutes, or until it just flakes when tested with a fork.