If you have time let salmon rest at room temperature 10 minutes.
Heat a 12-inch heavy bottomed non-stick skillet over medium-high heat. Add olive oil.
Dab salmon dry with paper towels. Season both sides lightly with salt and pepper.
Place in skillet and sear until bottom is golden brown, about 4 minutes. Carefully flip then continue to cook until salmon is cooked through, about 2 - 3 minutes longer.
Transfer salmon to a plate and cover with foil to keep warm, leave about 1 tsp oil in skillet. Add garlic and saute just until golden brown, about 20 seconds.
Pour in 1 1/4 cups chicken broth and let simmer until broth is reduced by half, about 4 minutes. Meanwhile in a small bowl whisk together remaining 1 Tbsp broth with cornstarch.
While whisking pour cornstarch mixture into reduced broth mixture. Cook and stir until thickened, about 1 minute.
Stir in cream, butter, lemon and dill. Remove from heat, return salmon to skillet.
Spoon sauce over salmon. Sprinkle with capers and parsley. Serve immediately.
Recipe source: adapted from my Creamy Chicken Piccata