4 salmon fillets, skinless or skin-on

2 tablespoons olive oil

3 tablespoons unsalted butter

5 cloves garlic, finely minced

½ cup chicken or vegetable broth

½ cup heavy cream

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

½ teaspoon Italian seasoning

½ teaspoon paprika

Salt and black pepper, to taste

2 tablespoons freshly chopped parsley

Lemon wedges, for serving

¼ cup grated Parmesan cheese, optional

Pat the salmon fillets dry with paper towels. Season both sides generously with salt, black pepper, paprika, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon into the pan. Cook for about 4–5 minutes per side, depending on thickness, until golden brown on the outside and cooked through. Transfer the salmon to a plate and keep warm.

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 30–60 seconds, just until fragrant. Be careful not to burn the garlic.

Pour in the broth and scrape the browned bits from the bottom of the pan. Simmer for 2 minutes, then stir in the heavy cream, lemon juice, and lemon zest. If using Parmesan, add it now and stir until melted and smooth.

Let the sauce simmer gently for 2–3 minutes until slightly thickened. Taste and adjust the salt, pepper, or lemon juice as needed.

Return the salmon to the skillet and spoon the creamy garlic butter sauce generously over each fillet. Simmer for another 1–2 minutes so the salmon absorbs the flavors.

Garnish with fresh parsley and serve immediately with lemon wedges. This salmon pairs beautifully with mashed potatoes, steamed vegetables, rice, pasta, or roasted asparagus.