Preheat oven to 400 degrees F. Wash salmon steaks, pat dry, and roll in flour.
In a large ovenproof frying pan or saute pan, heat 1/4 cup butter until it melts. Briefly saute the salmon steaks, browning both sides.
Bake, covered, 10 to 15 minutes until a meat thermometer registers an internal temperature registers 140 degrees F. or until salmon is slightly opaque in thickest part (cut to test). During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Remove from oven. Reserve liquid in the pan and transfer salmon onto a warm serving platter.
Approximately cooking times for salmon:
1/4 to 1/3-inch - 3 to 4 minutes
1/2 to 3/4-inch - 4 to 6 minutes
1 to 1 1/2-inch - 8 to 12 minutes
Using the same pan over medium heat, stir together onion, garlic, capers, and Italian seasonings into the reserved liquid; simmer for 5 minutes. Add white wine, lemon juice, and beef broth; stir until well blended. Turn off heat, whisk in the remaining 3 tablespoons butter until blended. Remove from heat, pour sauce over salmon, and serve immediately.
Makes 4 servings.
* Capers generally come in brine but can also be found salted and sold in bulk. Either way, rinse before using to flush away as much salt as possible.
Baked Salmon Piccata Recipe: https://whatscookingamerica.net/bksalpiccata.htm