Preparation

Season salmon with salt and pepper. Pour oil into a 10" HexClad Hyrbid Pan and add salmon skin side down. Place pan over medium-high heat and cook, until skin is golden and crisp, 5 to 7 minutes. Flip salmon and continue to cook until flesh side is light golden and salmon is medium-rare, 1 to 3 more minutes. Remove salmon to a plate.

Carefully wipe pan clean with paper towels and return to medium heat. Add almonds and butter and cook, stirring constantly, until the butter is nutty and golden and almonds are lightly toasted, 1 to 2 more minutes. While swirling pan or stirring, add lemon juice and capers, swirling until well combined. Remove from the heat and season with salt and pepper, if needed. Stir in chives. Spoon sauce over salmon and serve.