Ingredients:

  • 4 (6 oz) salmon fillets, skin-on
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp paprika
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp salt

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels. Season generously with salt, pepper, and paprika.
  2. Heat oil in the skillet over medium-high heat until it shimmers.
  3. Place salmon skin-side down. Press gently with a spatula for 10 seconds to ensure contact. Cook undisturbed for 4–5 minutes until the skin is mahogany-colored and crisp.
  4. Flip and cook for another 3–4 minutes for medium-rare to medium. Remove fillets from the pan and set aside on a plate.
  5. Lower heat to medium. Add butter to the same pan, scraping up the brown bits (fond) from the salmon.
  6. Stir in the minced garlic and sauté for 30–60 seconds until fragrant but not browned.
  7. Pour in the heavy cream. Bring to a gentle simmer for 3–5 minutes until it begins to thicken slightly.
  8. Whisk in Parmesan cheese until melted and smooth. Stir in lemon juice and lemon zest.
  9. Return the salmon fillets to the pan, spooning the creamy garlic butter sauce over the top. Garnish with fresh parsley and serve immediately.