Combine flour, salt and pepper in a shallow dish. Dredge salmon in flour until evenly coated; reserve any excess flour.

Heat a large frying pan over medium heat. Add oil and heat until hot, but not smoking. Sauté salmon until golden brown on both sides and thoroughly cooked, about 8 minutes. Remove from pan and keep warm.

Add garlic to pan and cook for 1 minute, or until fragrant, but not brown. Stir in reserved flour, then add chicken broth, wine and juice from half of the lemon. Bring to a boil, scraping the bottom to remove any browned bits and cook until slightly thickened. Slice the remaining half lemon into at least 4 slices, then stir in lemon sections and capers, cooking until just warm.

Spoon sauce over fish, top with a lemon slice and serve.