Ingredients:

  • 2 (6 oz / 170g each) salmon fillets, skin-on, pin bones removed
  • 1 tablespoon / 15 ml olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons / 30g unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup / 60ml dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 1/4 cup / 60ml chicken broth (low-sodium preferred)
  • 2 tablespoons / 30ml heavy cream
  • 2 tablespoons / 30ml fresh lemon juice
  • 2 tablespoons / 12g chopped fresh dill
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the salmon fillets completely dry with paper towels. Season generously with salt and pepper on both sides.
  2. Heat olive oil in the skillet over medium-high heat until shimmering.
  3. Place the salmon fillets skin-side down in the hot skillet. Press down gently with a spatula for the first minute to ensure even contact and prevent curling.
  4. Cook skin-side down for 6-8 minutes, or until the skin is golden brown and crispy, and the salmon is about halfway cooked through.
  5. Gently flip the salmon fillets and cook for another 2-4 minutes, or until the internal temperature reaches 145°F / 63°C.
  6. While the salmon is cooking, melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant (about 30 seconds).
  7. Pour in the white wine and chicken broth. Bring to a simmer and cook until reduced by half (about 3-5 minutes).
  8. Stir in the heavy cream, lemon juice, and dill. Season with salt and pepper to taste.
  9. Serve the pan-seared salmon immediately, spooning the lemon-dill sauce over the top. Garnish with extra dill if desired.