Salmon: Warm the olive oil in a frying pan over a medium heat. Add the salmon fillet and cook skin side down for 8 to 10 minutes, then flip over and cook for just a few minutes to get a nice golden brown on top.
Flip back to skin side down and continue to cook until the fish is an even pink colour throughout and the flesh flakes easily with a fork. The time this takes will depend on the thickness of the salmon fillet.
Lemon Thyme Cream Sauce: Melt the butter in a small saucepan over a medium heat then add the thyme. Cook and stir for 1 minute then pour in the port, lemon juice and seasoning. Stir for 4 to 6 minutes. Just prior to serving stir through the cream and capers, if using.
To Serve: Place the salmon fillet on a warm plate and pour the lemon cream sauce over. Serve immediately.