Ingredients:

  • 2 salmon fillets (6-8 oz each), skin on (about 170-225g)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc) (60 ml)
  • 1/4 cup chicken broth (60 ml)
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon heavy cream (optional, for richness) (15 ml)
  • 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. Add garlic and saute until fragrant (but not browned), about 30 seconds.
  3. Pour in the white wine and chicken broth. Bring to a simmer and cook until the sauce has reduced by about half, about 5-7 minutes.
  4. Stir in the lemon juice, dill, and heavy cream (if using). Season with salt and pepper to taste. Keep warm.
  5. Heat olive oil in the skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot pan. Press down gently on the fillets with a spatula for the first 30 seconds to prevent curling.
  6. Cook the salmon skin-side down for 6-8 minutes, or until the skin is crispy and golden brown. Reduce the heat slightly if the skin is browning too quickly.
  7. Flip the salmon and cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C). If the fillets are very thick, you may need to cook them a bit longer.
  8. Spoon the lemon-dill sauce over the salmon fillets and serve immediately.