Salmon with Meyer Lemon Cream Sauce

Collect and prepare all necessary ingredients before commencing the recipe

Preseason salmon fillets with a pinch of salt and a few grinds of pepper to enhance flavor

Melt 1 tablespoon of butter in a hot skillet over medium-high heat, creating a rich and savory base for the dish. Cook salmon fillets, skin side-up, in this buttery sauce until they develop a golden brown hue, taking approximately 5 to 7 minutes. Flip the salmon over and continue cooking until the skin is slightly browned and flakes easily with a fork, adding an additional 5 minutes to the cooking time.

Concurrently, melt the remaining 1 tablespoon of butter in a separate saucepan over medium heat. Utilize a garlic press to extract the flavorful essence from the garlic and cook it in butter for 1 minute, releasing its aromatic properties. Gradually pour in the cream and stir constantly to prevent lumps from forming, allowing it to simmer for 2 minutes.

Introduce a squeeze of fresh lemon juice and a sprinkle of dill into the saucepan, taking care not to cause it to break or separate.

Serve the lemon sauce over the cooked salmon, allowing its flavors and textures to harmonize in perfect balance