1-First: season both sides of the 4 salmon fillets with salt and pepper to taste. This simple step adds flavor right from the start. Next, pan-fry the salmon in 1 tablespoon of olive oil over medium-high heat until it’s golden brown, which takes about 4 minutes per side depending on thickness.

2-After cooking, drain any excess oil from the pan. Then, melt 2 tablespoons of butter in the same pan and spoon it over the salmon fillets for that extra layer of taste. Remove the salmon from the pan and set it aside while you work on the sauce.

3>Building the Sauce: Now, sauté the 3 to 4 cloves of minced garlic in the pan until it’s fragrant, roughly 30 seconds. If you like, add 1/2 cup of dry white wine and let it simmer until it evaporates, which deepens the flavor. Lower the heat, then pour in 1/2 cup of chicken broth and 1 cup of heavy cream, stirring to combine.

4- Stir in 1/2 cup of grated Parmesan cheese until it melts smoothly into the sauce. Add 2 tablespoons of fresh chopped parsley, along with more salt and pepper if needed. Let the sauce simmer for 2 to 3 minutes until it thickens up nicely.

5-Finishing Touches: Return the salmon to the pan to warm through for a few more minutes. Finally, spoon the sauce over the salmon and garnish with additional parsley before serving. This method keeps the fish moist and flavorful, making every bite count.