Optional Garnishes: Lemon slices, Extra fresh dill, Fresh parsley
Instructions
Pat the salmon dry with paper towels. Season both sides with salt, pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Cook the salmon for 4–5 minutes skin-side down (if using skin-on), then flip and cook another 3–4 minutes until nearly cooked through. Remove from the skillet and set aside.
Reduce the heat to medium. Melt the butter in the same skillet. Add the garlic and cook for about 30 seconds until fragrant.
Stir in the chicken broth and scrape up any browned bits from the pan. Pour in the heavy cream and bring to a gentle simmer.
Stir in the Parmesan cheese, Dijon mustard, lemon juice, lemon zest, and dill. Simmer for 2–3 minutes until the sauce thickens slightly. Taste and adjust with salt and pepper if needed.
Place the salmon back into the skillet and spoon the sauce over the fillets. Simmer for 2–3 minutes until the salmon is fully cooked and heated through.
Garnish with extra dill, parsley, and lemon slices if desired.
Notes
For the freshest flavor, use fresh dill and freshly squeezed lemon juice.
Store in an airtight container for up to 3 days in the refrigerator.
Freeze for up to 2 months; the cream sauce may separate slightly when thawed.
Reheat gently over low heat on the stovetop or in the microwave at 50% power.