Ingredients:

  • 4 Salmon Fillets (approx. 6 oz each), skin-on
  • 2 Tbsp Olive Oil
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 Tbsp Unsalted Butter
  • 1 medium Shallot, finely minced
  • 3 cloves Garlic, minced or crushed
  • 1/2 cup Dry White Wine (or vegetable/chicken stock)
  • 1 cup Heavy Cream
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Flat-leaf Parsley, chopped
  • 1 tsp Freshly Squeezed Lemon Juice
  • White Pepper, to taste

Instructions:

  1. Prep the Fish: Remove salmon from refrigeration 15 minutes prior to cooking. Pat the skin side aggressively dry using paper towels. Season both sides generously with salt and pepper.
  2. Heat the Pan: Place the skillet over medium-high heat. Add the olive oil. Once the oil shimmers, carefully place the salmon fillets into the pan, skin-side down.
  3. Sear: Press lightly on the top of the fillets for the first 30 seconds to ensure even contact. Sear for 4–5 minutes until the skin is deeply golden and crispy.
  4. Finish Cooking: Flip the fillets using a thin fish spatula. Reduce heat to medium-low. Cook for another 2–3 minutes, or until the salmon reaches your desired doneness.
  5. Rest: Remove the salmon from the pan and set it aside on a plate. Cover lightly with foil to keep warm while you make the sauce. Leave the residual oil and brown bits (fond) in the pan.
  6. Sauté Aromatics: Reduce the heat to medium-low. Add the butter to the skillet. Once melted, add the minced shallot and sauté gently for 1–2 minutes until soft. Add the minced garlic and cook for another 30 seconds until fragrant.
  7. Deglaze: Pour in the white wine (or stock). Bring to a rapid simmer, scraping up all the fond from the bottom of the pan. Reduce the liquid by half to concentrate the flavour.
  8. Add Cream: Pour in the heavy cream. Stir well and bring the sauce back to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the sauce has thickened slightly.
  9. Finish the Sauce: Remove the pan from the heat. Stir in the chopped dill, parsley, and lemon juice. Taste and adjust seasoning with salt and white pepper until perfect.
  10. Plate: Place the warm salmon fillets on plates. Generously spoon the Herb and Garlic Cream Sauce over the top of the fish (or drizzle around the perimeter to showcase the crispy skin). Serve immediately.