Season the salmon filets on both sides with salt and pepper

Heat a large skillet over medium-high heat. Pour the olive oil and let it get hot. Place the salmon filets, top side down, and let them brown for 4 minutes without touching them. Flip them over and let them brown on the other side for an additional 3-4 minutes depending on your preference for doneness. Transfer to a plate and keep warm (cover with foil).

While the filets are cooking, in a measuring cup whisk together the heavy cream, cornstarch, dijon mustard, and honey.

Using the same skillet, reduce the heat to medium and add the garlic. Cook just until fragrant (about 30 seconds). Pour in the white wine to deglaze the skillet and scrape the bottom of the pan to loosen up any bits and pieces stuck to it. Add the chicken broth and simmer this mixture until reduced by half.

Once reduced, pour in the heavy cream mixture and stir gently until well combined. Let it simmer for 30 seconds until it thickens and remove it from the heat. Stir in the chopped dill and capers.

Return the salmon filets to the skillet, cover with the sauce and serve warm.