Cut the salmon fillets into individual serving sizes.

In a large skillet, bring enough water to a boil to cover the fish by 1 inch.

If the fish isn't fresh, add the white wine, lemon juice, or vinegar to the boiling water.

Gently add the fish to the simmering water. Ensure the heat is turned down to a gentle simmer.

Cook the salmon for approximately 10 minutes per inch of thickness, or until it is cooked through and flakes easily with a fork.

Once cooked, carefully drain the salmon fillets on paper towels to remove excess water.

While the fish is simmering, prepare the butter sauce.

In a small saucepan, combine the finely chopped shallots and white distilled vinegar.

Cook the shallots over low to medium heat until only about 1 tablespoon of liquid remains, reducing the vinegar.

Remove the saucepan from the heat.

Gradually whisk in the softened butter, 2 tablespoons at a time, allowing each addition to melt and emulsify into the sauce before adding more.

If desired, stir in the optional chopped fresh basil, chives, or fresh tarragon into the butter sauce.

To serve, place the cooked salmon fillets on plates and spoon the butter sauce generously over each serving.

Serve immediately and enjoy.