Ingredients:

  • 4 (6-ounce/170g) salmon fillets
  • 1 tablespoon/15 ml olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon/14g unsalted butter
  • 1 small shallot, finely minced (about 1/4 cup/30g)
  • 2 cloves garlic, minced
  • 1/2 cup/120ml dry white wine
  • 1 cup/240ml heavy cream
  • 1 tablespoon/15ml fresh lemon juice
  • 2 tablespoons/10g fresh dill, chopped
  • Salt and freshly ground black pepper, to taste
  • 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 skillet over medium-high heat. Sear salmon, skin-side down if using skin-on, for 4-5 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes, or until cooked through. Remove from pan and set aside.
  3. Melt butter in the same skillet over medium heat. Add shallot and sauté until softened and translucent (about 2-3 minutes).
  4. Add minced garlic and cook for 30 seconds, until fragrant. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce wine by half (about 3-5 minutes).
  5. Stir in heavy cream. Bring to a gentle simmer and cook until the sauce has thickened slightly (about 2-3 minutes).
  6. Remove from heat. Stir in lemon juice, fresh dill, salt, pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed.
  7. Spoon the creamy dill sauce over the cooked salmon fillets. Garnish with extra fresh dill, if desired. Serve and enjoy your cream sauce for salmon.