Prepare Salmon: Cut the salmon into four equal portions, seasoning them generously with kosher salt and garlic powder. Dredge each piece in all-purpose flour for that nice crispy coating.

Sear Salmon: Heat olive oil in a large skillet over medium heat. Once hot, carefully add the salmon and cook for 2 minutes on each side until they turn a beautiful golden brown. Remove the salmon from the pan and set aside.

Cook Shallots & Make Sauce: In the same skillet, add the finely chopped shallot and unsalted butter. Sauté for 2-3 minutes until softened and fragrant. Then, stir in the capers, lemon juice, chicken broth, and zest. Let it reduce for about 2 minutes.

Finish Sauce: Pour in the heavy cream, adjust the seasoning with salt to your liking, and simmer on low for 3-4 minutes until the sauce thickens slightly.

Combine: Return the seared salmon to the skillet, spoon the sauce over the pieces, and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve: Garnish with fresh dill and optional lemon slices. Enjoy this delightful dish alongside mashed potatoes, orzo, or a refreshing green salad.