Pan-Seared Salmon with Lemon-Dill Sauce

Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.

Heat the olive oil in the skillet over medium-high heat until shimmering.

Place the salmon fillets, skin-side down (if using skin-on), in the hot skillet. Don't overcrowd the pan.

Cook for 4-6 minutes, or until the skin is crispy and golden brown and the salmon is about halfway cooked through. Use the spatula to gently flip the salmon.

Cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F/63°C.

Remove the salmon from the pan and set aside. In the same skillet (or a small saucepan), melt the butter over medium heat. Add the garlic and cook until fragrant (about 30 seconds).

If using, pour in the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan. Add the chicken broth and lemon juice.

Stir in the dill and heavy cream (if using). Season with salt and pepper to taste. Reduce the heat and simmer for a minute or two to slightly thicken the sauce.

Spoon the lemon-dill sauce over the salmon fillets and serve immediately.