Season salmon with salt and pepper. Lightly coat in flour and shake off excess. Discard any remaining flour.

In a large skillet over medium-high heat, add olive oil and melt butter. (If your skillet isn’t large enough, do this in batches, wiping the skillet clean before the second batch.)

When butter and oil start to sizzle, add salmon and sauté for about three minutes until lightly browned. Watch closely and make sure the butter doesn’t burn – turn heat down and take the pan off the burner to cool it a bit if it gets too hot. When Salmon is lightly browned and done around the edge, flip and cook other side for 2 to 3 minutes. Remove pan from heat and transfer Salmon to a plate.

To proceed, add pan back to burner,  add garlic and cook for a minute until fragrant. Add wine to the pan and reduce to a few tablespoons. Squeeze in the lemon juice and add the capers and lemon zest, add any accumulated juices from the plate the Salmon was sitting on.

In the meantime, add the cornstarch to a cup and while stirring, slowly add in the chicken stock. Add all to the pan, bring up to a simmer to slightly thicken, and then whisk in the cream. Turn off heat, return Salmon to pan to coat with the sauce, then serve with a bit of the sauce drizzled over. Garnish with parsley and/or chives, if desired along with lemon slices or wedges.