Season both sides of salmon fillets evenly with salt & pepper. Add ¼ cup of flour to a shallow dish; dredge the salmon in the flour to coat evenly. Shake off excess.
In a large nonstick pan or skillet over medium heat, melt 1 Tbsp. of butter, add 1 Tbsp. Olive oil and swirl to mix through the butter. Add salmon; sauté 4 minutes on each side or until just cooked to your liking.
Transfer salmon to a warm plate, tent with foil and set aside. Add remaining 1 Tbsp. butter (or oil) to pan and melt. Add the garlic; sauté for a further minute until fragrant. Add wine; bring to a boil scraping any browned bits off the bottom of the pan. Cook until liquid almost evaporates, stirring occasionally. Add ¾ cup stock/broth to the pan along with the lemon juice; bring to a boil and cook for a further 3 minutes.
Add the remaining 3 tsp. flour to reserved ¼ c. stock/broth, whisking well to combine. Pour the flour mixture into the pan, stirring through the liquid to create a sauce. Cook for 1 minute or until slightly thickened. Remove from heat; stir capers through the sauce. Place the salmon fillets back into the pan, gently turning each fillet to evenly coat in the sauce. Sprinkle with chopped parsley and extra pepper. Serve immediately over rice, pasta or vegetables of choice.