Preheat a large heavy-bottomed (preferably cast iron) skillet over medium heat. 

Pat the salmon filets dry with a paper towel and season them with kosher salt and black pepper. 

Add the oil to the skillet and allow it to heat. When the oil is hot (but not quite smoking), add the salmon filets skin side down. 

Sear the salmon for 3-4 minutes, or until the skin releases naturally from the pan. You shouldn’t have to tug on the salmon. It will release easily when it’s ready to flip. 

Flip the salmon and add the butter, thyme, garlic, capers, and lemon juice. Cook the salmon for an additional 3-4 minutes, or until your desired doneness. 

While the salmon sears on the second side, baste the skin with butter from the pan. 

Serve the salmon with your desired sides.

Store any leftovers in an airtight container in the fridge for up to two days.