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1
Dry the salmon well with paper towels and season it all over with salt.
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2
In a small bowl, stir together the parsley, lemon juice, and 1 tablespoon of the olive oil.
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3
Coat the salmon fillets with the parsley mixture and set them aside at room temperature for 15 minutes.
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4
Set a large skillet or nonstick frying pan over medium-high heat and let it get hot, about 2 minutes.
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5
Add the remaining 1 tablespoon olive oil and the butter.
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6
As soon as the butter is melted, add the salmon fillets, skin-side down.
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7
Reduce the heat to medium-low and cook, pressing down on the fillets 2 or 3 times with a spatula, until the skin is crisp, about 6 minutes.
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8
Flip the salmon and cook until the flesh is done to your liking, about 3 minutesthe exact time will depend on the thickness of the fillets.
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9
If necessary, give it 1 or 2 minutes more, but be careful not to overcook.
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10
Transfer the fish to a warmed serving platter and cover loosely with aluminum foil while you make the sauce.
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11
Pour out and discard the fat from the skillet.
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12
Increase the heat to medium and add the butter.
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13
When the butter melts, add the shallot and garlic and cook, stirring, until fragrant, about 2 minutes.
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14
Add the wine, lemon zest, and lemon juice and bring to a boil until the sauce thickens slightly, about 2 to 3 minutes.
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15
Stir in the capers and season with black pepper.
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16
Taste the sauce; the capers should provide enough salt, but season with a bit of salt if necessary.
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17
Pour the sauce over the fish and serve immediately.
