First, remove excess moisture from the salmon filets by patting them with a paper towel. Sprinkle the salmon filets with salt and pepper. Let the salmon sit for 10 minutes. 

Next, add the flour, garlic powder, onion powder, and dried thyme to a bowl and mix everything together.  Dredge the salmon through the flour mixture, making sure the filets get covered on both sides.

Heat a large skillet over medium/high heat. Add the butter. 

When the butter is melted and fragrant add the salmon filets skin-side up into the butter. Cook the salmon for 4-5 minutes on each side.

Remove salmon from the pan and place a tent of tin foil over the salmon to keep it warm. 

Turn the heat down to medium and deglaze the pan by adding the white wine to the pan. Scrape the brown bits from the pan and then add 1/2 cup broth and whisk the two together. 

Add the lemon juice, minced garlic, fresh thyme, and capers to the pan and mix. 

Let the sauce simmer over medium heat. 

Meanwhile, create a corn starch slurry and add corn starch to the remaining 1/4 cup of broth in a separate bowl and whisk the corn starch into the broth until there are no lumps. 

Pour the corn starch slurry into the pan and whisk the mixture over medium/low heat until the sauce thickens. 

Return the salmon filets to the pan skin side down with the sauce and spoon the sauce over the salmon.

Plate the salmon and serve with additional sauce.