Ingredients:

  • 2 (6 oz/170g each) salmon fillets
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter (14g)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (120 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup freshly grated Parmesan cheese (25g)
  • 2 tablespoons freshly squeezed lemon juice (30 ml)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon zest
  • Pinch of red pepper flakes (optional)

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. Place salmon fillets skin-side down (if using skin-on) in the hot skillet. Sear for 4-5 minutes until skin is crispy and golden brown or until mostly cooked through if skin-off. Flip and cook for another 2-3 minutes until salmon is cooked through and flakes easily with a fork. Remove salmon from skillet and set aside.
  3. In the same skillet (or a clean saucepan), melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, but not browned.
  4. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 2-3 minutes.
  5. Stir in heavy cream and Parmesan cheese. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
  6. Stir in lemon juice, parsley, lemon zest, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Gently place the seared salmon back into the skillet with the sauce. Spoon the sauce over the salmon. Serve immediately.