6skin-on salmon fillets,room temperature, each fillet should be about 4 to 5 ounces
salt and fresh ground black pepper,to taste
For The Lemon Garlic Cream Sauce
1tablespoonbutter
1cupHalf & Half,you can also use heavy cream or low-fat evaporated milk
½tablespoonall purpose flour
⅓cupgrated Parmesan cheese
zest and juice from 1 whole lemon
3clovesgarlic,minced
1teaspoondried dill
¾teaspoondried thyme
salt and fresh ground black pepper,to taste
lemon slices,for garnish
fresh chopped parsley,for garnish
Instructions
For The Salmon Fillets
Heat olive oil in a large skillet over medium-high heat.
Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down, cooking 3 fillets at a time.
Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around; just let it cook.
Using a spatula, flip the salmon fillets over and cook for 2 more minutes; remove from skillet and set aside.
Repeat with the rest of the fillets and set all aside.
For The Lemon Garlic Cream Sauce
In the meantime, combine the Half & Half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt, and pepper in a mixing bowl; whisk until thoroughly incorporated.
Add butter to the skillet and melt it over medium heat.
Add the prepared sauce to the skillet and bring to a boil; lower heat to a simmer.
Place previously prepared salmon fillets back in the skillet.
Cook for 2 to 3 minutes, or until salmon is heated through.
Remove skillet from heat.
Spoon the sauce over the salmon.
Garnish with lemon slices and parsley.
Serve.
Video
Notes
Select Quality Salmon: Use fresh, wild-caught salmon for optimal taste and texture. Each fillet should be 4 to 5 ounces.
Perfect Sear: Let salmon sear untouched for a beautiful golden crust.
Sauce: Adjust seasonings in your lemon garlic cream sauce to taste before adding it to the salmon. You can also use Heavy Whipping Cream or Evaporated Milk instead of Half & Half.
Check Doneness: If the fillet flakes easily, it's done. Alternatively, check for an internal temperature of 145°F.
Storing Leftovers: Leftover salmon fillets can be stored in an airtight container and kept in the refrigerator for up to 3 days. Reheat in a pan set over medium heat or microwave until just warmed through.