Pour ½ cup California Olive Ranch extra virgin olive oil into a 12-inch frying pan over medium-high heat; when hot, add shallots and garlic and stir often until limp but not brown, about 2 minutes. Scrape into a blender or food processor and add vinegar, lemon juice, and mustard; whirl until smooth. Pour mixture into a bowl or pitcher and stir in capers, tarragon, and salt and pepper to taste.
Heat a heavy nonstick skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Transfer salmon to plates, drizzle with a little vinaigrette, and sprinkle with parsley. Serve remaining vinaigrette at the table to add to taste.