Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (14g) unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30ml) freshly squeezed lemon juice (about 1 lemon)
  • 1 tablespoon (15ml) chopped fresh parsley, plus extra for garnish
  • 1/4 teaspoon (1.5g) salt, or to taste
  • 1/8 teaspoon (0.75g) black pepper, or to taste
  • Lemon wedges, for serving

Instructions:

  1. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place salmon fillets in the skillet, skin-side down (if using skin-on). Sear for 4-5 minutes, or until the skin is crispy and golden brown, or until the salmon is nicely browned on one side.
  3. Flip the salmon fillets and cook for another 3-4 minutes, or until cooked through. The internal temperature should reach 145°F (63°C). The salmon should flake easily with a fork. Remove salmon from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
  4. Add butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds, or until fragrant.
  5. Pour in white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 1-2 minutes, or until slightly reduced.
  6. Stir in heavy cream and lemon juice. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
  7. Stir in chopped parsley. Season with additional salt and pepper to taste.
  8. Spoon the creamy lemon garlic sauce over the salmon fillets. Garnish with extra parsley and lemon wedges. Serve immediately.