Combine vermouth, shallots, juniper berries, and peppercorns in heavy small saucepan. Boil until liquid is reduced to 1/4 cup, about 12 minutes. Add clam juice and boil until reduced by half, about 8 minutes. Add cream and boil until mixture is reduced to 3/4 cup, about 8 minutes. Add butter 1 tablespoon at a time, whisking until melted before adding more. Strain sauce through fine-meshed strainer. Return sauce to saucepan. (Can be made 2 hours ahead. Keep at room temperature.)

Heat oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and sauté until just cooked through, about 4 minutes per side.

Meanwhile, re-warm sauce and stir in gin and lemon juice. Season sauce to taste with salt and pepper. Place salmon on plates and drizzle sauce over. Garnish with chives and serve.

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