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

In a skillet over medium-high heat, add olive oil and butter. Once hot, add the salmon fillets.

Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer.

Cook for about 3-4 minutes until slightly reduced.

Stir in chopped parsley and return the salmon to the skillet, spooning the sauce over the fillets.

Serve the salmon hot, drizzled with the lemon-caper sauce.