Instructions

• Pat the 4 (6-ounce) salmon fillets dry with paper towels and season both sides with salt and pepper to taste.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat until shimmering.
• Add the salmon fillets to the skillet, skin-side down if they have skin, leaving space between fillets. Cook undisturbed about 5 minutes, until the bottom is browned.
• Gently flip the salmon and cook about 5 more minutes, until the exterior is browned and the center is slightly pink. Transfer the salmon to a plate and set aside.
• Reduce the heat to medium-low. Add 3 cloves minced garlic to the skillet and cook, stirring, about 30 seconds to 1 minute, until fragrant.
• Add 1 cup heavy cream, ½ cup chicken broth, the juice of one lemon, ½ teaspoon salt, and 1 tablespoon chopped fresh dill to the skillet. Stir to combine and bring the sauce to a gentle simmer.
• In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon water until smooth. Whisk this mixture into the simmering sauce.
• Simmer the sauce 3–4 minutes, stirring occasionally, until it has thickened.
• Return the salmon to the skillet, spoon sauce over the fillets, and heat through for 1–2 minutes. Serve immediately.