Pan-seared Salmon with Lemon-dill Sauce

Pat 2 salmon fillets (6 oz each), skin on or off, completely dry with paper towels. Season generously with kosher salt and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering hot. Carefully place the salmon fillets into the skillet, skin-side down if using. Sear for 4-5 minutes until golden brown and crispy.

Flip the salmon fillets and cook for another 3-4 minutes or until cooked through and flakes easily with a fork. Remove from skillet and set aside.

In the same skillet, add 2 cloves of minced garlic and saute for about 30 seconds until fragrant. Be careful not to burn the garlic.

Add 1/4 cup of dry white wine to the skillet to deglaze it, scraping up any browned bits from the bottom. Reduce the wine by half, which takes approximately 2 minutes.

Stir in 1/2 cup of heavy cream and 2 tablespoons of freshly squeezed lemon juice. Bring the sauce to a simmer and cook until it has slightly thickened, about 2 minutes.

Remove from heat and whisk in 2 tablespoons of unsalted butter. This should create a glossy, smooth sauce. Add 2 tablespoons of finely chopped fresh dill and season with salt and pepper to taste.

Return the salmon to the skillet and coat with the lemon-dill sauce. Serve immediately and garnish with extra fresh dill and a lemon wedge if desired.