Ingredients:

  • 2 (6-ounce/170g) Salmon fillets
  • 1 tablespoon Olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon Unsalted butter (15g)
  • 2 cloves Garlic, minced (about 2 teaspoons)
  • ½ cup Dry white wine (120 ml)
  • ¾ cup Heavy cream (180 ml)
  • 2 tablespoons Fresh dill, chopped, plus extra for garnish
  • 1 teaspoon Lemon zest, finely grated
  • 1 tablespoon Lemon juice, fresh
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season with salt and pepper.
  2. If searing, heat the olive oil in the skillet over medium-high heat. Sear the salmon, skin-side down, for 4-5 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until the salmon is cooked through. Remove from the skillet and set aside. Alternatively, bake the salmon until cooked through.
  3. Melt the butter in the same skillet (or a separate saucepan) over medium heat. Add the minced garlic and sauté for 30 seconds, or until fragrant.
  4. Pour in the white wine (or chicken stock) and deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and reduce the liquid by half, about 3-5 minutes.
  5. Stir in the heavy cream, dill, lemon zest, and lemon juice. Season with salt and pepper to taste. Bring to a gentle simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
  6. Gently place the cooked salmon fillets back into the sauce. Spoon the cream sauce over the salmon and garnish with extra dill. Serve immediately.