Ingredients
2 salmon fillets (115 g each)
Salt and ground black pepper, to taste
30 g butter, divided
1 clove garlic
120 ml heavy cream
10 ml Meyer lemon juice
0.25 g dried dill weed
Directions
Step 1
Prepare the ingredients.
Step 2
Season the salmon fillets with salt and pepper.
Step 3
In a skillet over medium-high heat, melt 15 g of butter. Cook the salmon, skin side-up, until golden brown, about 5-7 minutes. Flip the salmon and continue cooking until the skin is slightly browned and the fish flakes easily with a fork, about 5 minutes more.
Step 4
Meanwhile, in a saucepan, melt the remaining 15 g of butter. Press the garlic into the butter using a garlic press and cook for 1 minute. Pour in the cream and stir constantly for 2 minutes.
Step 5
Add the lemon juice and dill. Be cautious to prevent the sauce from breaking.
Step 6
Serve the lemon cream sauce over the cooked salmon.