Cut salmon into equal pieces. Pat dry and sprinkle with 1/2 tsp S&P.

Heat oil in a non-stick skillet over medium-high heat until just smoking. Add the salmon, flesh side down, cover and cook for 5 minutes (medium rare 125°) or 7 minutes (medium 135°). Remove from heat and transfer to a platter, browned side up.

Return skillet to medium heat. Add garlic and cook for 30 seconds. Stir in flour and cook for 15 seconds. Whisk in the wine, water, capers, lemon zest and juice, and the remaining S&P.

Take off heat, whisk in the butter, one piece at a time, until combined. Stir in the dill.

Spoon sauce over the salmon to serve.