Prep the Salmon:

Pat salmon fillets dry with a paper towel. Season both sides generously with salt and pepper.

Sear the Salmon:

Heat olive oil and butter in a large skillet over medium-high heat. Once the butter melts and begins to bubble, add the salmon fillets skin-side down. Cook for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.

Make the Sauce:

In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken or vegetable broth and deglaze the skillet, scraping up any browned bits.

Add heavy cream, lemon zest, and lemon juice to the skillet. Stir and let the sauce simmer gently for 2–3 minutes until slightly thickened. Season with salt, pepper, and fresh dill, if desired.

Combine: Return the salmon fillets to the skillet, spooning the sauce over the fillets. Let simmer for 1–2 minutes to warm the salmon.

Serve:

Plate the salmon, drizzle with extra sauce, and garnish with lemon slices and parsley or dill. Serve immediately.