Ingredients:

  • 4 (6-oz) Salmon fillets, center-cut, skin-on
  • 1 tbsp Extra virgin olive oil
  • 0.5 tsp Smoked paprika
  • 0.5 tsp Kosher salt
  • 0.25 tsp Freshly cracked black pepper
  • 3 tbsp Unsalted butter, divided
  • 4 cloves Garlic, minced
  • 0.5 cup Heavy cream
  • 2 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 1 tbsp Fresh parsley, finely chopped
  • 1 pinch Red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the salmon fillets bone-dry with paper towels to ensure a professional sear. Rub the skin and flesh with extra virgin olive oil and season evenly with salt, pepper, and smoked paprika.
  3. Arrange the salmon on the prepared baking sheet and roast on the center rack for 10–12 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for well-done.
  4. While the salmon is roasting, melt 1 tablespoon of butter in a small non-reactive saucepan over medium heat. Sauté the minced garlic for 60 seconds until fragrant and nutty.
  5. Whisk in the heavy cream and allow the mixture to simmer and reduce by approximately one-third.
  6. Remove the saucepan from the heat. Whisk in the remaining 2 tablespoons of cold butter cubes, lemon juice, and lemon zest to create a stable, velvety emulsion. Stir in the parsley and red pepper flakes.
  7. Plate the salmon and immediately drizzle with the warm creamy lemon butter sauce.