Chop the Tarragon (2 teaspoon) and Fresh Parsley (2 tablespoon) and set aside. Mince the Garlic (1 clove) and set aside. Chop the Shallot (1/4 cup).
Heat the Olive Oil (2 tablespoon) in a sauté pan over medium heat.
Add the chopped shallot and garlic to the pan, and sauté for two 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 Capers (to taste), tarragon, Salt (1/4 teaspoon) and Ground Black Pepper (1/2 teaspoon). Stir to combine.
Rinse and pat dry salmon. Divide into four 6 oz portions. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/2 teaspoon).
Heat remaining Olive Oil (1/4 cup) over medium heat in the sauté pan. Sauté Wild Salmon (24 ounce) skin side down in oil until browned, which takes 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 the chopped fresh parsley.