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Thanks John, it was so tasty! The key is to get good salmon, local place had fresh farm raised salmon from Denmark marked down so I got a pound.
Simple. Saute pan moderately hot with olive oil, onions in, keep them moving now and again to brown and caramelize, keep flame on high. Salmon goes in skin down. Let it sit on high, onions pushed up in rim of pan. After a bit, flip and put in a 400F oven. I just time by gut, maybe 3-4 minutes at the very most, note that filet was a solid 1.5 inches thick so I felt good about that much time at 400. Pull out, put on burner at high, splash with wine, flip fish, swirl, add capers and butter and S&P, swirl and you are done. This was amazing because the fish was amazing. For a lesser cut, I might spritz some fresh lemon over after it's done to add a little acid to the dish. I did lick the plate after I was done. It was good.
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Tru6 Restoration & Design
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