Put the stock in a medium to large saucepan or frying pan with a lid and a depth of about 4 to 6 inches.

Add the herbs and seasonings to the stock.

Bring the stock to a simmer over medium heat.

Lower the heat and gently slide the salmon fillets into the pan, making sure they are covered with the hot stock.

Put the lid of the pan on and set the timer for 5 minutes, keeping the stock at a low simmer. Do not let the stock boil.

When the timer goes off, remove the pan from the heat, keeping the lid on.

Let the salmon fillets sit in the hot stock, off the heat, for 7 minutes.

Gently lift the salmon fillets from the stock, and either serve immediately or cool and refrigerate for up to 2 days.