Put the filets, a half cup of white wine, juice from a whole lemon a pinch of dried dill weed and enough water to almost cover the filets in a pan and start it at medium high until it starts to simmer then lower it to medium low to poach the salmon. Turn the filets over after 3-4 minutes and when the other side is done remove them.

While the salmon cooking put another pan on add the chopped garlic and set it at medium high and when they start to sizzle add the butter, capers, a pinch of dried dill weed, 1/2 cup of white wine, salt, pepper, juice from another whole lemon and red pepper flakes. Put the filets in and simmer until it is reduced to the thickness you want.

Serve it up and enjoy! Some chilled Pinot Grigio would go great and your favorite veggie or salad and some of Poppop's homemade bread.