Ingredients:

  • 4 (6-oz) salmon fillets, center-cut, skin-on
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1/2 cup low sodium chicken broth
  • 1 cup heavy cream, room temperature
  • 1/2 cup freshly grated parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup fresh basil, julienned
  • 1 tbsp fresh lemon juice
  • 4 lemon wedges for serving

Instructions:

  1. Pat the salmon fillets bone dry on all sides using paper towels. Note: This is the most important step for a crisp sear.
  2. Season the fillets with kosher salt and black pepper immediately before cooking until evenly coated.
  3. Heat avocado oil in a 12 inch skillet over medium high heat until the oil shimmers.
  4. Place salmon flesh side down and sear undisturbed for 4-5 minutes until a mahogany colored crust forms.
  5. Flip the fillets and cook for an additional 2 minutes. Remove and set aside on a plate.
  6. Reduce heat to medium, add 1 tablespoon of butter, and sauté garlic and shallots for 1-2 minutes until fragrant and translucent.
  7. Add sun dried tomatoes, oregano, and red pepper flakes, then pour in chicken broth to deglaze, scraping up all the browned bits.
  8. Lower heat to medium low, whisk in heavy cream and parmesan, and simmer for 3-5 minutes until thickened and smooth.
  9. Stir in the remaining 2 tablespoons of cold butter and return the salmon to the pan, spooning sauce over the top.
  10. Remove from heat, stir in basil and lemon juice, and serve immediately with extra lemon wedges.