Ingredients:

  • 4 salmon fillets, 6 oz (170g) each
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1 small (30g) shallot, finely diced
  • 1/2 cup (120ml) light cream
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Pat the salmon fillets dry to ensure a crust. Heat olive oil over medium-high heat until shimmering.
  2. Place fillets skin-side down and press gently for 30 seconds. Cook until skin is crisp and flesh is opaque halfway up the side. Flip and cook for another 2-3 minutes until internal temperature hits 135°F (57°C). Remove salmon to a plate.
  3. Reduce heat to medium. In the same pan, melt the butter until it begins to foam. Add the minced garlic and shallots, sautéing for 1-2 minutes until translucent and fragrant.
  4. Pour in the light cream and lemon juice, whisking constantly to incorporate the pan fond. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the lemon zest.
  5. Fold in the chopped parsley. Return the salmon fillets to the pan for 60 seconds, spooning the sauce over the top to glaze the fish. Remove from heat immediately.