Combine the Sauvignon Blanc, olive oil, lemon juice, lemon slices, rosemary, capers, shallots and garlic in a large skillet. Add enough water so the salmon will be submerged (about 1 ½” of water). I needed approximately 2 cups of water. Bring to a boil over medium-high heat, then turn it down to allow simmer.
Rinse your salmon under cold water to remove the protective ice glaze.
Turn off the heat and add salmon to the liquid, skin side down, in the pan. If salmon isn’t submerged, add more water. Return heat to a simmer (don’t boil).
Once everything is simmering, cover pan tightly and cook for 5-10 minutes. Turn off the heat and let the salmon rest in the liquid for 5minutes or until the poached salmon is completely opaque. It will take longer with larger pieces.
Remove poached salmon filets from the pan and serve with your favorite sides.