Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup pasta water, then drain.

Pat the salmon dry and season with 1/2 teaspoon salt and the black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the salmon and cook for 3-4 minutes per side, or until cooked through. Transfer to a plate and set aside.

Reduce the heat to medium. Add 1 tablespoon butter and the garlic and cook for about 30 seconds, stirring frequently.

Add the flour and whisk continuously. Slowly pour in the chicken broth while whisking to keep the sauce smooth. Add the white wine, lemon zest, lemon juice, and capers. Stir to combine. Bring the sauce to a simmer. Reduce the heat to low and cook for 3–5 minutes.

Add the remaining 3 tablespoons butter, 1 tablespoon at a time, whisking until each tablespoon is incorporated before adding the next. Taste and season with Stir in the parsley. Reserve 1/4 cup of the sauce for serving.

Add the cooked pasta and toss until evenly coated in the piccata sauce. Add reserved pasta water a little at a time only if needed to loosen the sauce.

Return the salmon to the skillet and spoon the reserved sauce on top. Serve and enjoy!