Place a non-stick pan on medium heat and pour the oil. When the oil heats up, layer the salmon fillets and cook for 2 minutes on each side. Once done, take it off the pan into a plate and keep it aside to be used later.
To the same pan, drop the butter and garlic. Once the butter melts, sprinkle the flour and cook for a minute. Pour the stock, followed by lemon juice and simmer for 3 minutes.
Drop the capers and simmer for 2 minutes. The sauce should start thickening.
Finally, pour the cream and give it a stir. Layer the salmon fillets and lemon slices. Cook for 2 more minutes.
Taste for salt and add any, if needed.
Take it off the heat and serve warm.
Notes
I used chicken stock with sodium and hence, I didn’t add any more salt while cooking. If you are using sodium free stock or wine or water, adjust the salt accordingly.