In a large nonstick saucepan over medium heat, melt the butter with the olive oil.
Place the salmon in the pan and cook, turning once, until browned on both sides about 4 minutes per side, 8 minutes total.
Transfer the salmon to a plate, cover with aluminum foil and set aside.
Add the garlic to the pan and cook for 1 minute. Add the wine, lemon zest and juice. Cook for 3 minutes more.
Add the capers and season with salt and pepper. Top the salmon with the sauce and serve warm.