Pat the salmon dry, sprinkle evenly with sea salt, leave to rest for 10 minutes then pat dry again.  Heat a splash of oil in a large skillet over medium-high heat until almost smoking then carefully add in the salmon, skin side down.  Leave the salmon alone for a few minutes – the perfect time to flip it over is when the skin has cooked long enough to naturally release itself from the hot pan.

Flip the salmon and cook until the internal temperature reaches 120-125 degrees, then remove it from the skillet to a platter (or to individual dinner plates) and set aside.  The salmon will continue to cook as it rests.

Return the skillet to medium heat, there should still be a titch of oil present, add the garlic and cook for several seconds until you can really smell it, then quickly stir and cook in the flour.  Whisk in the wine and water and then add in the capers, lemon zest and juice and the salt and pepper, and keep whisking until this new mix comes to a boil.  Allow the sauce to simmer for about 30 seconds, it should thicken up a little bit as well, then remove the skillet from the heat and whisk in the butter and dill.

We enjoyed ours on some couscous – with lots of sauce and extra dill – and green beans.  Super fresh tasting and a really delicious (weeknight) meal!