• If you prefer to remove the skin from the salmon fillet,s do so now.
• If your pieces of salmon are really thick, I recommend cutting them into thinner pieces, roughly ½ inch thick.  They will cook quicker and more evenly and the marinade will work better. 
• Place the salmon fillets in a large ziplock bag.
• Pour the marinade over the salmon and allow it to marinate in the fridge for an hour, two at the most.
• Using tongs, remove the salmon from the marinade and lay it in a single layer across a cutting board.
• Season salmon fillets with hat's up with lemon pepper seasoning and set aside for a moment.
• In a medium saucepan, melt 2 Tbs. Butter to sizzling over medium heat.
• Add 4 cloves of minced garlic and let cook for about a minute, then add the white wine.
• Simmer until the white wine is nearly evaporated, stirring here and there.
• Whisk in roughly ¾s of the chicken broth and the fresh lemon juice.  Simmer for 3 or 4 minutes.
• While the sauce is simmering, begin heating a non-stick skillet or frying pan with 2 Tbs. butter and 2 Tbs. olive oil in it over medium heat to cook the salmon.
• You'll be finishing the sauce and cooking the salmon simultaneously.

For the sauce...

• Whisk the cornstarch into the remaining chicken broth and pour it into the sauce.
• Simmer while whisking for about a thicken to thicken the sauce.
• Turn down the heat to low.
• Drain the capers and add them to the piccata sauce.

For the Salmon...

• Once the butter and olive oil are sizzling in the frying pan, place the pieces of salmon seasoning side down in the hot pan.
• Season the sides of the salmon now facing up in the pan.
• Keep an eye on the salmon while finishing up your piccata sauce.
• Fry the salmon on each side until golden brown and done in the middle.
• Serve with hot piccata sauce!
• Garnish with fresh lemon slices and fresh parsley!