Pan Seared Salmon

4 salmon fillets
juice of 2 lemons, divided
3/4 t pepper
2 T olive oil
1 T butter
4 T capers

Squeeze the juice of one lemon over the fillets.  Sprinkle with pepper, set aside.  Heat olive oil in large skillet.  Cook salmon fillets on medium high, start skin side up, then turn to skin side down.  4-5 min on each side.  cover pan if the fillets are thick, to cook through.  Take out of pan and cover with foil to keep warm.  Add butter to pan, add the rest of the lemon juice, swirl in capers.  Pour sauce over fillets and serve.