1. 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 2. Rinse the salmon fillet under cold water and pat dry with paper towels. Season both sides with salt and freshly ground black pepper to taste.

3. 3. In a small bowl, combine the sour cream, chopped parsley, a pinch of salt, and a pinch of pepper. Mix well.

4. 4. Place the seasoned salmon fillet on the prepared baking sheet. Drizzle the white wine evenly over the salmon.

5. 5. Spread the sour cream mixture over the top of the salmon, covering it completely.

6. 6. Dot the top of the sour cream mixture with small pieces of butter, using about half of the total butter.

7. 7. Bake the salmon for 15 to 20 minutes, or until it is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C) for food safety.

8. 8. While the salmon is baking, melt the remaining butter in a small saucepan over low heat. Be careful not to let it brown.

9. 9. When the salmon is done, remove it from the oven and let it rest for a few minutes. Then, drizzle the melted butter over the top of the fish.

10. 10. Serve the baked salmon hot, accompanied by lemon wedges and a simple mixed green salad. Remind diners to be careful of any small bones that might be present in the fish.