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Pour flour into a bowl. Season salmon fillets with salt and pepper, then dredge in flour.
Heat oil in a skillet over medium heat. Add salmon and cook until browned, about 3 minutes per side. Transfer to a plate and keep warm.
Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add garlic; cook until liquid reduces by about half and garlic is fragrant, about 1 minute. Add chicken broth, lemon juice, and capers; stir until mixture comes to a boil. Stir in butter until melted.
Return salmon to the skillet and spoon sauce over top. Cook until salmon flakes easily with a fork, about 2 minutes per side.
Transfer salmon to serving plates. Pour pan sauce over top and garnish with lemon slices.