Steps

• Pat the salmon dry and season with the paprika, oregano, and a large pinch each of salt and pepper (about ½ teaspoon each).
• In a large non-stick pan, heat about 2 tablespoons olive oil over medium heat until shimmering. Turn the heat to medium-high and add the salmon flesh-side down. Press the salmon down for about 10 seconds then let it sear undisturbed for about 4 minutes or until golden brown.
• Turn the fish over and cook for another minute. Transfer to a plate lined with paper towels to drain.
• In the same skillet, add about 1 tablespoon olive oil and 1 tablespoon of the butter. When melted, add the garlic and stir until fragrant, about 30 seconds. Stir in the flour then add the broth, white wine, lemon zest and juice, and capers.
• Simmer for about 4 minutes, whisking throughout. Add the remaining butter and whisk until incorporated and thickened. Adjust salt and pepper to taste.
• Return the salmon to the pan with skin side down and drizzle with the sauce. Finish with fresh parsley and serve with lemon wedges, if using.