Ingredient
4 (6-oz.) salmon fillets Kosher salt Freshly ground black pepper 1 tbsp. extra-virgin olive oil 1 tbsp. butter 3 cloves garlic, minced 1 tbsp. all-purpose flour 1 1/4 cup heavy cream Juice and zest of 1 lemon 2 tablespoons chopped dill Crushed red pepper flakes
Instructions
- Season salmon all over with salt and pepper. In a large skillet over medium-high heat, heat oil. Add salmon, skin side-up, and cook until golden and seared, 6 minutes. Flip and cook until skin is crispy, about 5 minutes. Remove salmon from skillet and transfer to a plate.
- Reduce heat to medium, and melt butter. Stir in garlic and cook 30 seconds, then stir in flour and cook 30 seconds more. Whisk in heavy cream. Bring to a simmer and let thicken slightly, 2 to 4 minutes. Stir in lemon zest and juice and dill. Season with salt and pepper then return salmon to skillet and let simmer in sauce for 1 minute.
- Garnish with crushed red pepper flakes before serving.
Notes
Makes a little TOO much sauce. Possibly reduce the amount of heavy cream down from 1 ΒΌ