Preheat oven to 375 degrees F (190 degrees C).
Heat the Olive Oil (2 tablespoon) in a sauté pan over medium heat.
Add the Shallot (1/4 cup) and Garlic (1 clove) to the pan, and sauté for 2 minutes.
Place the sauteéd garlic and shallot in the oil into a food processor or blender. Add the White Wine Vinegar (3 tablespoon), Dijon Mustard (1 tablespoon), Lemon Juice (1 tablespoon), and pulse until smooth.
Pour mixture into bowl, add Ground Black Pepper (1/2 teaspoon), Capers (to taste), Salt (1/4 teaspoon) and Tarragon (2 teaspoon). Stir to combine.
Rinse and pat dry Ground Black Pepper (1/2 teaspoon). Season with Salt (1/4 teaspoon) and Wild Salmon (4).
Heat remaining Olive Oil (1/4 cup) over medium heat in the sauté pan. Sauté salmon skin side down in oil until browned, about 3 minutes.
Turn the salmon and place in the oven to finish for 5-7 minutes.
Turn the salmon skin side down and top with the vinaigrette. Garnish with Fresh Parsley (2 tablespoon).