In a 6-qt. Dutch oven or soup pot set over medium, cook the diced bacon until crispy.  Transfer to a paper towel-lined plate until needed.  In the remaining bacon drippings, add the sliced leek, fennel, celery and carrots and sauté for 5 minutes; then add the garlic and cook 30 seconds until fragrant.  Stir in the dried dill, paprika and Old Bay seasoning. 

Pour in the wine and cook over medium-high heat until the alcohol burns off, about 1 minute.

Add the chicken broth, lemon juice and the reserved bacon bits; bring to a boil then reduce the heat to medium-low and add the potatoes. Simmer until the potatoes are barely tender when pierced with a fork, about 15 minutes.  Do not cook to the soft stage.

Stir in the cream and simmer on low heat until hot and almost to a boil.  Do not allow to boil as the cream may curdle.  Taste the broth, add a few grindings of black pepper and additional seasoning if necessary.

Add the salmon and gently stir, simmer for 2 minutes; then remove from the heat and let sit with the pot covered for 5 minutes. The salmon will continue to cook, poaching in the hot broth.

Remove the lid and break up the salmon into bite-size pieces.  The salmon should be cooked to medium and slightly underdone.

Ladle the soup into serving bowls and garnish each serving with a sprig of the fennel fronds and a lemon wedge.