Creamy Lemon-dill Pan-seared Salmon

Pat the 4 (6-oz) salmon fillets dry with paper towels to ensure a good sear. Season evenly with 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the salmon skin-side down. Cook undisturbed for 4-5 minutes until the skin is crispy and the flesh releases easily from the pan.

Flip the salmon and cook for another 2-3 minutes, or until cooked to your desired doneness (medium-rare is recommended). Remove salmon from the pan and set aside on a plate.

Reduce heat to medium. In the same pan, melt 1 tablespoon unsalted butter. Add 1 minced shallot and cook for about 1 minute until softened, then add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Deglaze the pan with 1/2 cup vegetable broth (or white wine), scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the liquid reduces by half.

Lower the heat to low. Stir in 1/2 cup heavy cream and 1 tablespoon drained capers. Simmer gently for 2 minutes until the sauce slightly thickens.

Remove the pan from heat. Stir in 1/4 cup chopped fresh dill, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest. Taste and adjust salt if necessary.

Return the salmon fillets to the pan, spooning the sauce over them to rewarm briefly before serving.