Everything Salmon with Creamy Caper Sauce

In a medium bowl, add the sliced onions. Fill the bowl with cold water and swish the onions under the water. Drain and repeat once more to soften their sharper flavor.

Zest the lemon and reserve the zest. Add 1 tablespoon of lemon juice, a pinch of salt, and 1 tablespoon of oil to the onions. Massage the onions until they soften and become lightly pink. Add the tomatoes and toss to combine. Adjust salt to taste.

Spread the everything seasoning on a plate. Season the salmon fillets with salt on all sides and dip (uncoated side skin) into the seasoning, coating the rest evenly.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Place the fillets skin-side down in the oil, and sear for 4 to 5 minutes until the skin is crisp and golden. Reduce heat to medium-low, carefully flip the fish, and sear the seasoned side for 2 to 3 minutes until crisp.

Remove the fillets and wipe the pan clean with a paper towel.

Place the pan over low heat, then add cream cheese, capers, caper brine, 1 tablespoon of lemon juice, lemon zest, and 3 tablespoons of water. Mix vigorously until the cream cheese has fully melted and the sauce is creamy, about 3 minutes. Adjust seasoning as needed.

Serve the sauce on plates, top with the salmon, and serve the onion and tomato salad on the side. Garnish with additional capers if desired.