Creamy Salmon Piccata

Method

1. Season the salmon on both sides with ¼ teaspoon of the kosher salt and the freshly ground black pepper. Heat 1 tablespoon of the butter and olive oil in a large, non-stick skillet over medium-high heat. Add the salmon to the skillet flesh side up, and cook until golden brown on the bottom and turns opaque on top, 4 to 6 minutes. Flip the salmon and cook for another 2-3 minutes until golden brown. Transfer the salmon to a plate.
2. Wipe out the skillet with a paper towel, then return to medium-high, melt the butter, and add the shallot. Cook for 30 seconds, stirring, then add the wine and cook for 1 minute. Add the cream, lemon zest, lemon juice, capers, and remaining ¼ teaspoon kosher salt. Bring to a boil, stirring occasionally, then reduce to medium heat and cook for 5 minutes until the sauce thickens and reduces by a third. Stir in the chopped dill, then add the salmon back to the skillet. Add more salt or pepper to taste. Spoon the sauce over the salmon and serve.