Generously season both sides of the skinless salmon fillets with salt and black pepper, allowing them to sit for about 5 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and sear the salmon for 4–5 minutes on each side until golden brown and cooked through.

In the same skillet, reduce heat, add 2 tablespoons of unsalted butter, and sauté 2 cloves of minced garlic until fragrant. Pour in ¾ cup of chicken broth and ¼ cup of fresh lemon juice, scraping the skillet.

Simmer the mixture for 2-3 minutes until it thickens slightly. Return the seared salmon to the skillet, then add ½ cup of heavy cream and 2 tablespoons of rinsed capers.

Allow the sauce to thicken and envelop the salmon for another 2-3 minutes before removing from heat. Garnish as desired and serve.