1. Pat the salmon fillets dry and season both sides with salt, pepper, and optional garlic powder or lemon pepper.
2. Lightly coat the salmon with flour if a thicker crust is desired, or skip for a low-carb version.
3. Heat butter or olive oil in a large skillet over medium-high heat.
4. Place the salmon fillets in the pan, skin-side down if applicable, and sear until golden brown, about 3-4 minutes per side.
5. Remove the salmon from the pan and set aside on a plate.
6. In the same skillet, melt additional butter and sauté minced shallots and garlic until fragrant.
7. Pour in white wine and let it reduce slightly while scraping up any browned bits from the pan.
8. Add chicken broth, lemon juice, and capers, stirring well to combine flavors.
9. Reduce the heat to medium-low and stir in heavy cream, allowing the sauce to thicken slightly.
10. If needed, mix a small amount of cornstarch or flour with water and add to the sauce for extra thickening.
11. Return the salmon fillets to the skillet and spoon the sauce over them.
12. Simmer for a few more minutes until the salmon is fully cooked and the flavors meld together.
13. Garnish with fresh chopped parsley and optional fresh dill for added flavor.
14. Serve the creamy salmon piccata over pasta, rice, or vegetables.
15. Enjoy immediately and store any leftovers in the fridge for up to 3 days.