Place salmon in a shallow dish and rub with 50ml lemon juice. Season with dill and lemon pepper. Cover and allow to stand 10 to 15 minutes.
Heat 2 tablespoons butter in a saucepan over medium heat and saute eschalot 2 minutes, until tender. Mix in remaining lemon juice, vinegar and 4 tablespoons wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt and white pepper. Cook and stir until thickened. Whisk in 3 tablespoons butter. Set aside and keep warm.
Heat remaining 3 tablespoons butter in a frypan over medium heat. Place salmon in the frypan, skin side up, and cook 1 to 2 minutes until seared. Set salmon aside. Deglaze the frypan with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the frypan and cook 8 minutes in the sauce or until easily flaked with a fork. Serve with the sauce.