Season the salmon fillets with salt and black pepper on both sides.

In a large skillet, heat olive oil over medium-high heat. Add the salmon fillets to the skillet, skin-side down, and cook for about 4-5 minutes until golden brown.

Carefully flip the salmon fillets and cook for an additional 4-5 minutes until cooked through. Remove the salmon from the skillet and set aside.

In the same skillet, add the butter and allow it to melt. Add the lemon juice and chicken broth, scraping the bottom of the skillet to deglaze.

Stir in the capers and allow the sauce to simmer for about 2-3 minutes until slightly thickened.

Remove from heat and stir in the chopped parsley.

Plate the salmon fillets and drizzle the lemon-caper sauce over the top.

Serve immediately with your choice of sides, such as steamed vegetables or pasta.