Bring the wine (or water’s okay) to a simmer in a shallow pan. Lay the salmon in, skin side down, and cover. Poach gently until the fish flakes easily when nudged with a finger; it should still be translucent. Set aside to cool.

Soften the gelatin in cold water in a medium bowl. Stir in the boiling water and whisk the mixture slowly until the gelatin has dissolved. Cool to room temperature.

Whisk in mayonnaise and seasonings, then cover bowl and refrigerate for about 20 minutes, or until it begins to thicken slightly. Stir to make sure everything is well-blended, then fold in the salmon. Transfer the mixture to a decorative mold or a decorative serving dish. Cover, and chill for at least 4 hours.