Step 1

Combine vegetable broth/wine and lemon juice in small bowl. Set aside.

Step 2

Heat a skillet over medium-high heat. While skillet preheats, pat salmon fillets dry with clean kitchen towel or paper towels to remove excess moisture. Season both sides with salt and pepper, then dredge lightly in flour.

Step 3

Add just enough high-heat cooking oil to cover bottom of hot pan. When oil begins to shimmer (sizzling hot), carefully add fillets skin-side down, pressing firmly into pan with a fish spatula for 20 seconds to ensure good skin to pan contact. Sear, undisturbed, until fish releases easily from pan, about 3 to 4 minutes depending on thickness of fillet. Flip to sear remaining side, about 1 to 3 more minutes. Fish is medium-rare when internal temperature reaches 120F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork.

Step 4

Transfer fillets to a serving plate. Deglaze pan with broth/wine mixture, scraping up any browned bits from bottom of skillet. Cook until reduced by half, a few minutes. Add capers and parsley, then remove skillet from heat. Whisk in butter until incorporated and sauce takes on a glossy sheen.

Step 5

Pour over salmon fillets and enjoy immediately with a side of crusty bread to soak up sauce.