Melt butter. Add garlic and capers. Saute until garlic starts to brown. Sprinkle dill over mixture. Bring to a rapid bubble but be careful not to burn the butter.
Place salmon steaks face down. Reduce heat to medium, cover, and simmer for 10 minutes. Turn steaks (top should be slightly browned with the steaks beginning to flake). Cover and simmer another 5 minutes.
Remove salmon from saute pan placing face-up on a dinner plate. Serve with steamed rice and won-bok kim chee mixed with whole leaf spinach. Garnish with lemon slices.