Instructions
- Pat Salmon fillets very dry with paper towels. Season with Fleur de sel and White pepper.
- Heat Olive oil in a large, heavy-bottomed skillet over medium-high heat.
- Place Salmon fillets skin-side down in the hot skillet. Press down gently to ensure even contact. Cook for 6-8 minutes, until skin is crispy and golden brown.
- Flip Salmon fillets and cook for another 2-3 minutes, or until cooked through.
- Remove Salmon from skillet and set aside.
- In the same skillet, melt Butter over medium heat. Continue cooking, swirling the pan occasionally, until Butter turns golden brown and has a nutty aroma (about 5-7 minutes).
- Add Garlic and cook for 30 seconds, until fragrant. Stir in Capers and Lemon juice.
- Return Salmon fillets to the skillet and spoon sauce over them. Cook for 1 minute to warm through.
- Garnish with Fresh chives before serving.
