Capers are generally pickled and are used in a number of Italian recipes such as chicken piccata, veal piccata and pasta puttanesca. Sometimes capers are cured by salting rather than pickling. Cooking with capers is a matter of balancing their tangy, briny, pickly flavor against some sort of smooth, buttery or velvety flavors and textures.
Capers are also widely used in sauce making, in salads, as a condiment or as a flavorful garnish. Capers are frequently used in conjunction with lemons. They pair well with salmon, especially smoked salmon.
Capers substitute: Because capers have such a strong briny taste, you could try using finely diced green olives instead.