Rub 1 tablespoon of oil over the salmon fillets; sprinkle with salt and pepper. Heat a large cast iron or non-stick skillet over medium-high heat. Cook salmon, skin side down, for 3 minutes until the skin is crisp. Carefully turn the salmon and cook for 3 minutes, depending on the thickness of the salmon or until the salmon is just cooked and will flake easily with a fork. Remove the salmon to a plate; cover to keep warm.

Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and cook for a minute until fragrant and softened.

Add the wine. Simmer, uncovered, for a few minutes until it looks like the wine has reduced by about half.

Add the cream and capers. Cook, stirring frequently, until the sauce is somewhat thickened, about 3 minutes.

Add the lemon juice, chives and parsley; stir to combine. If the sauce is too thick, then simply add a splash more cream and heat.

Return the salmon to the pan – you can either coat the salmon in the sauce or nestle each fillet into the sauce. Serve with extra chives, parsley and lemon wedges if desired.