Generously season both sides of the skinless salmon fillets with salt and black pepper and set aside.

In a skillet, heat olive oil over medium-high heat. Add the salmon fillets and cook for 4-5 minutes on each side until cooked through, then remove from skillet.

In the same skillet, reduce heat and add butter until melted, then add garlic and sauté for 1 minute until fragrant.

Pour in chicken broth and lemon juice, scraping brown bits. Simmer for 2-3 minutes to meld flavors.

Add heavy cream and capers to the sauce, simmer for another 2-3 minutes. Return salmon to skillet, spoon sauce over, and serve.