First dry your salmon with paper towels so that it won't stick to the pan.
Heat oil and butter in a skillet over a medium-high heat.
When butter and oil start to sizzle, add salmon, skin side down. Press with your spatula so that the skin will cook evenly. Now you can season your salmon with salt. (A little pepper or even garlic powder is optional. It's up to you.)Cook for 3 minutes.
Then flip and sear the top for 2 minutes more. If your salmon is thick, it may need another minute.
Transfer salmon to a plate and set aside.
Wipe the pan clean and make your sauce in the same pan.
First bring your wine to a simmer and reduce by half the volume. This will take about five minutes. Then add garlic, salt, pepper, and lemon juice.
Whisk in cream and add the cold butter, one tablespoon at a time. As soon as all the butter is whisked in, stir in your capers and turn off the flame.
Pour over your salmon and serve.
It’s best to season your salmon just before cooking to prevent drawing out the moisture and breaking down the texture of your fish.Cooking time varies depending upon the thickness of you salmon.Pan-searing is quick and fast. It goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. By the time you’re ready to serve your salmon it will be cooked through and ready for your sauce.