Step 1: Prepare the Salmon

1. Season the salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, and paprika for a touch of color.
2. Sear the salmon: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down (if using skin-on) in the skillet. Sear for 3–4 minutes until the skin is crispy, then flip and cook for another 2–3 minutes until golden brown. Remove the salmon from the skillet and set aside.

Step 2: Make the Creamy Garlic Butter Sauce

1. Sauté the garlic: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute until fragrant.
2. Add the liquids: Stir in the chicken or vegetable stock, heavy cream, and Dijon mustard. Bring the mixture to a gentle simmer.
3. Incorporate the Parmesan: Gradually whisk in the grated Parmesan cheese until fully melted and the sauce is smooth.
4. Add the lemon juice and herbs: Stir in the fresh lemon juice, parsley, and dill (if using). Add a pinch of red pepper flakes if you prefer a slight kick. Simmer for 1–2 minutes to let the flavors meld.

Step 3: Combine the Salmon and Sauce

1. Return the salmon to the skillet: Place the seared salmon fillets back into the skillet, spooning the sauce over the top.
2. Simmer: Reduce the heat to low and let the salmon simmer in the sauce for 2–3 minutes, allowing it to absorb the flavors.

Step 4: Serve and Garnish

1. Plate the dish: Serve the salmon fillets over your choice of sides, such as mashed potatoes, rice, or pasta.
2. Garnish: Drizzle with extra sauce and sprinkle with fresh parsley or dill for a finishing touch.