Pat your salmon fillets dry with paper towels—this is crucial for getting a golden crust when searing. If the fillets are thick, you can gently score the skin side (if present) to prevent curling. In a shallow bowl, combine flour, garlic powder, salt, and black pepper. I like to season the flour generously since the salmon will absorb flavor during searing, so don't be shy with the salt and pepper at this stage.

Heat butter and olive oil in a large skillet over medium-high heat until the butter is foaming and the pan is hot enough that a drop of water sizzles immediately. Working with one fillet at a time, dredge the salmon in the seasoning mixture from Step 1, shaking off excess, then place skin-side up in the hot pan. Sear for 3-4 minutes without moving the fillets—this creates a beautiful golden crust. Flip and cook another 3-4 minutes on the second side until the fish is mostly cooked through (it should flake easily with a fork). Transfer the cooked salmon to a clean plate and set aside.

Without wiping the pan (those browned bits are liquid gold!), add the chicken broth, lemon juice, lemon zest, and drained capers to the same skillet. Scrape the bottom of the pan with a wooden spoon to release all the flavorful fond that stuck during searing. Let this mixture simmer for about 2 minutes, which allows the lemon and capers to infuse the broth while the acidic lemon juice begins breaking down those caramelized bits. The sauce should smell bright and aromatic.

Pour the heavy cream into the pan and bring the entire sauce to a gentle bubble (medium heat is perfect here). Let it simmer for 2-3 minutes, stirring occasionally—this allows the cream to reduce slightly and meld with the bright flavors of the lemon and capers, creating that luxurious, silky texture. I find that letting it bubble rather than boil creates a more stable, creamy emulsion. Gently nestle the cooked salmon fillets back into the pan and simmer for another 2-3 minutes to warm them through and let them absorb some of the sauce.

Taste the sauce and adjust seasoning with additional salt and pepper as needed—remember that the capers and lemon juice add saltiness and brightness, so go easy and taste as you go. Divide the salmon fillets among serving plates and spoon the creamy piccata sauce generously over each one. Garnish with fresh chopped parsley if desired for a pop of color and fresh herbal note.