Trim the salmon fillets into neat, even sizes. Just before cooking, sprinkle with the lemon juice and season well.
Pour the wine and water into a baking tin. Place the salmon fillets skin side down into the tin, placing a knob of butter on top of each one. Cover the top of the baking tin tightly with tinfoil and cook for 10-12 minutes at 190°C/gas mark 5. Remove the salmon from the tin and serve immediately with the chive sauce.
To make the sauce, heat the butter in a shallow pan and add the wine, cream and chives. Heat through and simmer for 2-3 minutes, stirring frequently. Serve alongside the salmon.
Tip: Add 2-3 dsp fish stock to the sauce when you add the wine and cream. This will give the dish extra flavour.