In a large saucepan, combine stock with wine and reduce by approximately one-third over moderate heat.
In a skillet over medium high heat, cook bacon until crisp. Remove the bacon from the skillet with a slotted spoon and drain on paper towels. Add 1 tablespoon butter to the bacon fat. Add mushrooms and onion to the fat and cook until the mushrooms are lightly browned.
Combine the reduced stock and wine mixture with cream and bring to a bowl. Add potatoes and cook until just tender.
Add the mushroom mixture and salmon to the cream and potatoes.
Simmer for 5 minutes or until salmon is almost cooked through.