Step 1: Prepare the Salmon

1. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
2. Lightly dredge each salmon fillet in flour, shaking off any excess.

Step 2: Cook the Salmon

1. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
2. Add the salmon fillets to the skillet, skin-side down if applicable, and cook for about 4–5 minutes until golden brown.
3. Carefully flip the fillets and cook for an additional 3–4 minutes until cooked through and flaky.
4. Remove the salmon from the skillet and set aside.

Step 3: Make the Piccata Sauce

1. In the same skillet, add the white wine or chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes.
2. Stir in the lemon juice, lemon zest, and capers. Allow the sauce to simmer for another 2 minutes to thicken slightly.
3. Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.

Step 4: Serve

1. Return the salmon fillets to the skillet to briefly coat them in the sauce.
2. Serve the salmon drizzled with the lemon-caper sauce and garnish with fresh parsley.
3. Enjoy.