Step 1

Cut 1 large lemon in half crosswise. Slice one half into very thin slices and remove the seeds. Reserve the remaining half. Pick the leaves from 1 small bunch fresh parsley until you have 2 tablespoons and coarsely chop. Drain 3 tablespoons capers if water-packed, or rinse them well through a fine-mesh strainer if salt-packed.

Step 2

Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 3

Melt 2 tablespoons of the unsalted butter in a large cast iron or nonstick skillet over medium heat. Add the salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes. Transfer the salmon skin-side down to a plate (it will not be cooked through).

Step 4

Add the lemon slices to the skillet in a single layer and cook, flipping halfway through, until fragrant and caramelized in spots, about 1 minute. Add 3/4 cup low-sodium chicken or vegetable broth and 1/4 cup dry white wine and simmer until slightly reduced, about 3 minutes.

Step 5

Squeeze the juice from the remaining lemon half into the pan, then add the remaining 2 tablespoons unsalted butter and capers. Stir to combine and melt the butter. Reduce the heat to medium-low to maintain a gentle simmer. Taste and season with more kosher salt as needed.

Step 6

Return the salmon skin-side down to the pan. Cook until the sauce is thickened and the salmon is cooked to desired doneness, 2 to 5 minutes. An instant-read thermometer inserted into the middle of the thickest fillet should register 120 to 130°F for medium-rare, or 135 to 145°F if you prefer it more well-done. Garnish with the parsley before serving.