Instructions

1. Allow salmon to rest at room temperature for 10 minutes.
2. Heat 12-inch heavy-bottomed nonstick skillet over medium-high heat. Add olive oil.
3. Dab salmon dry with paper towels. Season both sides lightly with salt and pepper.
4. Place in skillet and sear until bottom is golden brown, about 4 minutes. Carefully flip then continue to cook until salmon is cooked through, about 2–3 minutes longer.
5. Transfer salmon to plate and cover with foil to keep warm, leaving about 1 teaspoon oil in skillet.
6. Add garlic and sauté just until golden brown, about 20 seconds.
7. Pour in 1-1/4 cups chicken broth and let simmer until broth is reduced by half, about 4 minutes. Meanwhile, in small bowl, whisk together remaining 1 tablespoon broth with cornstarch.
8. While whisking, pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute.
9. Stir in cream, lemon juice, butter and dill. Remove from heat and return salmon to skillet.
10. Spoon sauce over salmon. Sprinkle with capers and parsley. Serve immediately.