Ingredients:

  • 2 (6 oz / 170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15 ml) olive oil
  • ½ teaspoon (2.5 ml) sea salt, or to taste
  • ¼ teaspoon (1.25 ml) black pepper, freshly ground
  • 1 tablespoon (15 g) unsalted butter
  • 2 cloves garlic, minced
  • ¼ cup (60 ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 tablespoons (30 ml) fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Melt butter in a small saucepan over medium heat. Sauté garlic until fragrant (about 30 seconds). Deglaze with white wine, scraping up any browned bits. Reduce heat to low and simmer for 2 minutes, or until the wine has slightly reduced. Stir in heavy cream and lemon juice. Simmer gently for 3-4 minutes, or until the sauce has thickened slightly. Stir in fresh dill and season to taste with salt and pepper. Keep warm.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets, skin-side down (if using skin-on), in the hot skillet. Sear for 4-5 minutes, or until the skin is crispy and golden brown (or until the bottom of the fillet is nicely browned if skinless).
  4. Flip the salmon fillets and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  5. Transfer the salmon fillets to plates. Spoon the creamy lemon-dill sauce generously over the salmon. Serve immediately.