Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc)
  • 1/4 cup chicken broth (low sodium)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon heavy cream (optional, for extra richness)
  • 1 tablespoon fresh parsley, chopped, for garnish

Instructions:

  1. Pat salmon fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if using skin-on) in the skillet. Cook until the skin is crispy and golden brown, about 5-7 minutes.
  3. Flip salmon fillets and cook for another 3-5 minutes, or until the internal temperature reaches 145°F (63°C). Remove from skillet and set aside.
  4. In the same skillet (or a separate saucepan), melt butter over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
  5. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and reduce the liquid by half, about 3-5 minutes.
  6. Stir in Dijon mustard and lemon juice. Simmer for another minute.
  7. Stir in heavy cream (if using) for a richer sauce.
  8. Spoon the lemon-dijon sauce over the pan-seared salmon. Garnish with fresh parsley. Serve immediately.