Ingredients:

  • 2 (6-ounce) salmon fillets, skin on (about 170g each), preferably wild-caught
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter (30g)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (such as Sauvignon Blanc) (60 ml)
  • 1/4 cup chicken broth (60 ml)
  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon heavy cream (15 ml) (optional, for extra richness)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Place salmon fillets skin-side down in the hot skillet. Press down gently with a spatula for the first 30 seconds to ensure even skin contact.
  3. Cook skin-side down for 6-8 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C).
  4. While the salmon is cooking (or after removing it from the pan), melt butter in the small saucepan over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
  5. Pour in the white wine and chicken broth. Bring to a simmer and cook until the sauce has reduced slightly (about 2-3 minutes).
  6. Stir in lemon juice, chopped dill, and heavy cream (if using). Season with salt and pepper to taste.
  7. Spoon the lemon-dill sauce over the pan-seared salmon fillets and serve immediately.