Pour water into pressure cooker and place Silicone Pressure Cooker Rack on top.
Place salmon, skin side down on rack, in a single layer.
Sprinkle with salt and pepper and cover with lemon slices.
Put lid on pot, and lock into place. Set valve to sealing.
Cook on MANUAL (high pressure) for 3 minutes (5 minutes for frozen). It will take about 10 minutes for the pressure to build, then the countdown timer will begin.
Once the timer goes off, press the CANCEL button, and quickly release the pressure.
While the salmon cooks, make the lemon dill sauce.
Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.
Serve salmon fillets with lemon-dill sauce spooned on top. Enjoy!