Salmon Piccata

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat until shimmering. Pat salmon dry with paper towels; season with salt and pepper. Add the salmon to the pan, skin-side down; reduce heat to medium and cook, pressing gently with a fish spatula so that the skin can make full contact with the pan. Cook until the skin is crispy and the sides begin to turn opaque, 6 to 8 minutes. Carefully flip the salmon, reduce heat to low and cook until just cooked through, about 1 minute more. Transfer to a plate and cover with foil. Do not wipe out the pan.

Add the remaining 1 tablespoon oil and shallot to the pan; cook, stirring frequently, until the shallot is lightly golden and fragrant, about 1 minute. Stir in wine and cook until reduced by half, about 1 minute. Mix water and cornstarch in a small bowl. Add to the pan; bring to a simmer and cook, stirring, until just thickened, about 1 minute. Remove from heat and add capers, smashing them gently with the back of a spoon. Stir in lemon zest and lemon juice as desired for flavor and consistency. Add butter and swirl the pan vigorously until the butter is fully melted. Serve the salmon with the sauce and sprinkle with parsley.