Ingredients:

  • 2 (6-ounce/170g each) salmon fillets, skin on, pin bones removed
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) kosher salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (10g) fresh dill, chopped
  • 1 tablespoon (15ml) heavy cream (optional, for added richness)
  • Salt and pepper to taste

Instructions:

  1. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Place salmon skin-side down in the hot skillet. Sear for 6-8 minutes, or until the skin is crispy and golden brown.
  3. Carefully flip the salmon using a fish spatula. Cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  4. While the salmon is cooking (or after removing it to rest), melt butter in the small saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
  5. Pour in the white wine and chicken broth. Bring to a simmer and cook until the sauce reduces slightly, about 3-5 minutes.
  6. Remove from heat and stir in lemon juice, dill, and heavy cream (if using). Season with salt and pepper to taste.
  7. Spoon the lemon-dill sauce over the seared salmon and serve immediately.