Ingredients:

  • 4 (6 oz) kokanee salmon fillets, skin on
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. Season both sides of the kokanee salmon fillets with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat.
  2. Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes.
  3. Flip the fillets and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F (63°C). Remove from skillet and set aside.
  4. In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds or until fragrant.
  5. Pour in heavy cream and stir well. Add lemon zest, lemon juice, dill, and season with salt and pepper. Cook for 3-4 minutes until the sauce slightly thickens.
  6. Place salmon on serving plates and spoon sauce over the top.