Ingredients:

  • 2 (6-ounce/170g) wild-caught salmon fillets, skin on (if desired), pin bones removed
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) sea salt
  • 1/4 teaspoon (1.25ml) freshly ground black pepper
  • 2 tablespoons (30ml) unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons (30ml) heavy cream
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (30ml) fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Melt butter in a small saucepan over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Deglaze the pan with white wine, scraping up any browned bits. Simmer until reduced by half.
  3. Add chicken broth and heavy cream to the saucepan. Simmer until slightly thickened. Stir in lemon juice and dill. Season with salt and pepper to taste. Keep warm.
  4. Heat olive oil in a non-stick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if using skin-on) in the hot skillet.
  5. Sear the salmon until the skin is crispy and golden brown (about 4-5 minutes). Flip and cook for another 2-4 minutes, depending on the thickness of the fillet and desired doneness. Check for an internal temperature of 145°F (63°C).
  6. Place the salmon fillets on plates and spoon the lemon-dill sauce over the top. Serve immediately.