SEASON: Remove salmon from refrigerator 30 minutes before cooking. Season filets with 1 teaspoon kosher salt, a big pinch of black pepper, and garlic powder.

SEAR: Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until the oil is shimmering. Add salmon flesh side down and cook until golden; about 3 minutes. Flip and continue to cook for another 2-3 minute. Transfer the salmon to a plate and loosely tent with foil to keep warm.

CLEAN: Lower the heat to low, using a wadded up paper towel, and a pair of tongs carefully wipe clean any remaining grease in pan; discard.

SAUCE: Add 1 tablespoon of butter to the pan along with the minced garlic and cook for 30 seconds, stirring. Add the flour and whisk. Allow the flour to cook for 1 minute, then slowly drizzle in the chicken broth as you whisk. Add caper brine, capers, and lemon juice. Allow the sauce to gain a simmer, then lower the heat to low. Add 1 tablespoon of butter to the sauce and gently stir or whisk it in. Repeat with the the remaining butter adding in a tablespoon at a time. Sprinkle with chopped parsley and stir to combine.

SERVE: If you want to serve with pasta, remove ¼ cup of sauce and set aside. Add cooked pasta to skillet and toss to combine. Plate pasta, top with salmon fillets and pour the remaining sauce over the salmon and serve with steamed or sauteed broccolini. Otherwise, you can add the salmon back to the skillet and let it simmer in the sauce for a minute if you’d like. Place the salmon fillets flesh-side down if you’d like to maintain a crispy skin.