Begin by cutting the salmon into four equal pieces, ensuring they cook evenly. Season both sides generously with kosher salt and garlic powder, then dredge them lightly in all-purpose flour to create a beautiful crust. Set aside while you prepare the pan for cooking.

In a medium skillet, heat a tablespoon of olive oil over medium heat until it shimmers but doesn't smoke. Gently place the seasoned salmon in the skillet and sear for about 2 minutes on one side until golden brown. Carefully flip the fillets and continue to cook for another 2 minutes. The salmon should still be slightly undercooked in the center. Remove it from the skillet and keep warm.

In the same skillet, add another tablespoon of butter along with the chopped shallot. Sauté over medium heat for 2-3 minutes, stirring occasionally, until the shallot becomes soft and translucent.

Stir in the capers, juice from the lemon, and chicken broth into the skillet. Bring the mixture to a gentle simmer and allow it to reduce for about 2 minutes.

Pour in the heavy cream while stirring continuously. Let it simmer on low heat for about 3-4 minutes, stirring occasionally, until the sauce thickens.

Gently return the lightly cooked salmon fillets to the skillet, nestling them into the sauce. Baste the salmon with the sauce and allow it to cook for an additional 3-4 minutes.

Remove the skillet from heat and garnish the Salmon Piccata with fresh dill. Serve hot alongside your choice of sides.