Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon/15ml olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon/15g unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup/60ml dry white wine (such as Sauvignon Blanc or Pinot Grigio) (optional, can substitute with chicken broth)
  • 1/2 cup/120ml heavy cream (double cream for you Brits)
  • 1 tablespoon/15ml lemon juice, freshly squeezed
  • 2 tablespoons/30ml chopped fresh parsley
  • 1/4 teaspoon/1.25ml red pepper flakes (optional)

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets in the hot skillet, skin-side down (if using skin-on fillets). Cook for 4-5 minutes, or until the skin is crispy and golden brown and the salmon is partially cooked. Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temp of 145°F/63°C). Remove the salmon from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
  4. If using, pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes, until reduced slightly.
  5. Stir in the heavy cream, lemon juice, red pepper flakes (if using), and bring to a gentle simmer.
  6. Return the salmon fillets to the skillet and spoon the sauce over them. Simmer for 1-2 minutes, allowing the salmon to heat through. Garnish with fresh parsley and serve immediately.