Add canola oil to a large skillet. (don’t turn on the pan quite yet!)
Add salmon to cold pan skin side down.
Turn pan on medium low and let salmon cook undisturbed. This will take about 15-20 minutes to cook on this side on such a low heat. You will know when it’s ready to flip because the salmon will release itself from the pan. Don’t force it!
While salmon cooks, prepare the herb sauce. In a small bowl, mix herbs, capers, garlic, lemon juice and zest, olive oil and pepper flakes. Season with salt to taste. Set aside.
Once salmon releases from the pan, carefully flip and cook for just about 1-2 minutes more.