Step by Step method

1. Step 1.

   Cut 2-pound center-cut salmon fillet crosswise into 4 equal fillets.

2. Step 2.

   Pat salmon dry with paper towels and sprinkle all over with ½ teaspoon table salt and ½ teaspoon pepper.

3. Step 3.

   Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until just smoking.

4. Step 4.

   Add salmon flesh side down. Cover and cook until browned on bottom and register 125 degrees (for medium-rare), about 5 minutes, or 135 degrees (for medium), about 7 minutes.

5. Step 5.

   Remove skillet from heat and transfer salmon, browned side up, to platter or individual plates.

6. Step 6.

   Return skillet to medium heat. Add 2 thinly sliced garlic cloves and cook until fragrant, about 30 seconds.

7. Step 7.

   Stir in 2 teaspoons all-purpose flour and cook for 15 seconds.

8. Step 8.

   Whisk in ½ cup white wine, ¼ cup water, 2 tablespoons rinsed capers, 1 teaspoon grated lemon zest, 1 tablespoon lemon juice, remaining ½ teaspoon table salt, and remaining ½ teaspoon pepper. Bring to boil and cook for 30 seconds.

9. Step 9.

   Off heat, whisk in 4 tablespoons unsalted butter, 1 piece at a time, until combined.

10. Step 10.

    Stir in 3 tablespoons chopped dill.

11. Step 11.

    Spoon sauce over salmon. Serve.