Begin by patting the salmon fillets dry with a paper towel. Season both sides with salt and pepper, ensuring that they are evenly coated.

In a large skillet over medium-high heat, add the olive oil. Once the oil is shimmering, carefully place the salmon fillets skin-side down (if they have skin) in the pan.

Cook the salmon fillets for about 4-5 minutes. Don’t move them around too much—let that perfect crust develop! Once the edges look golden and crispy, flip them over gently using a spatula.

After flipping the salmon, add the butter to the skillet and let it melt. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour the heavy cream into the pan, followed by the lemon juice. Stir gently to incorporate all the flavors. Let the sauce simmer for another 2-3 minutes until it thickens slightly.

Ensure the salmon is cooked to your liking. Depending on thickness, this could take another 3-5 minutes. The internal temperature should reach 145°F (63°C).

Once cooked, remove the pan from heat. Serve the salmon over rice or vegetables, drizzled with the lemon garlic cream sauce, and garnish with fresh parsley.