Ingredients:

  • 4 (approx. 150g / 5-6 oz each) Salmon Fillets, skin on (preferred) or off
  • 1 tbsp (15 ml) Vegetable, Canola, or Grapeseed Oil (High smoke point)
  • ½ tsp (2.5 g) Fine Sea Salt, plus more for seasoning
  • ¼ tsp (1 g) Freshly Ground Black Pepper
  • 2 tbsp (30 g) Unsalted Butter
  • 4 cloves Garlic, minced finely
  • ¼ cup (60 ml) Dry White Wine OR Chicken Stock
  • ½ cup (120 ml) Fish or Low-Sodium Chicken Stock
  • ¾ cup (180 ml) Heavy Cream or Double Cream
  • 1 tsp (5 ml) Fresh Lemon Juice
  • 1 tbsp (5 g) Fresh Dill, finely chopped
  • 1 tbsp (5 g) Fresh Chives, snipped
  • 1 tbsp (5 g) Fresh Flat-Leaf Parsley, chopped
  • Pinch of Salt and White Pepper (to taste)

Instructions:

  1. Prep Salmon: Pat the salmon fillets completely dry using paper towels. Score the skin 2-3 times diagonally with a sharp knife (optional, but helps prevent curling).
  2. Season: Generously season the salmon on all sides with salt and black pepper.
  3. Heat Pan: Place a large frying pan over medium-high heat. Add the high-smoke-point oil. Wait until the oil is shimmering and just beginning to smoke lightly.
  4. Sear: Place the salmon fillets, skin-side down, into the hot oil. Press down gently on the top of each fillet for the first 30 seconds to ensure full skin contact.
  5. Cook Skin-Side: Sear undisturbed for 4–5 minutes, or until the skin is dark golden brown and the salmon releases easily from the pan.
  6. Flip & Finish: Flip the salmon and cook for another 1–3 minutes until the desired internal temperature is reached (145°F / 63°C recommended). Remove the salmon from the pan and rest it on a clean plate.
  7. Sauté Garlic: Reduce the heat to medium-low. Add the butter to the same pan (keeping the salmon residue, or fond). Once melted, add the minced garlic and sauté for about 30–60 seconds, until fragrant. Do not allow the garlic to burn.
  8. Deglaze: Pour in the white wine or stock. Scrape up any brown bits stuck to the bottom of the pan. Let the liquid simmer and reduce by half (about 1–2 minutes).
  9. Simmer: Pour in the heavy/double cream and the remaining ½ cup of stock. Bring the mixture to a gentle simmer (do not boil rapidly). Cook for 3–5 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.
  10. Finish & Season: Remove the pan from the heat. Stir in the chopped dill, chives, and parsley, followed by the lemon juice. Taste the sauce and adjust seasoning with salt and white pepper as needed.
  11. Serve: Spoon a generous ladle of the herb and garlic cream sauce onto the plate.
  12. Plating: Place the rested salmon fillet on top of the sauce, with the crispy skin facing upwards. Serve immediately.