Pat the salmon fillets dry with paper towels, ensuring they’re moisture-free for better seasoning. Season both sides generously with salt and pepper to taste.

Lightly dredge each seasoned salmon fillet in flour, ensuring you shake off any excess flour.

In a large skillet, heat the olive oil and 1 tablespoon of unsalted butter over medium-high heat until shimmering.

Add the salmon fillets to the skillet, skin-side down if applicable. Cook for about 4–5 minutes until golden brown and crispy.

Carefully flip the salmon fillets and cook for an additional 3–4 minutes until they’re fully cooked through and flaky in the center.

Remove the fillets from the skillet and set them aside on a warm plate.

In the same skillet, pour in the white wine (or chicken broth) and scrape up any lovely browned bits from the bottom. Let it simmer for about 2 minutes.

Stir in the lemon juice, lemon zest, and capers. Allow the mixture to simmer for another 2 minutes, thickening slightly.

Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted.

Return the salmon fillets to the skillet and gently coat them in the sauce.

Serve the salmon warm, drizzled with the lemon-caper sauce, and sprinkle fresh parsley on top.