Add water and wine to skillet. Heat over medium heat to gentle boil.
Carefully add lemon slices to skillet. Two lemon slices make a platform for one salmon filet. Carefully place each filet on two of the lemon slices.
Sprinkle shallot, tarragon, and parsley over the filets. Cover the pan. Return to a gentle boil or simmer for 15 minutes.
Remove skillet lid. Gently remove salmon filets and lemon to a plate. Increase heat and reduce liquid to 3-4 tbsp, adding butter and swirling to melt and combine.
Once liquid is reduced, pour through a strainer into a small bowl containing 1 tbsp honey and 2 tbsp extra virgin olive oil.
Serve salmon, spooning sauce over each filet.