Ingredients

• 1 tablespoon olive oil
• 4 (6-ounce) skin-on salmon fillets
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup unsalted butter, divided
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Heat olive oil in a large oven-proof skillet over medium-high heat. Season salmon with salt and pepper, to taste. Add salmon to the skillet, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Transfer to a plate; set aside.
2. Melt 2 tablespoons butter in the skillet. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in heavy cream; season with salt and pepper, to taste.
3. Bring to a simmer; reduce heat and stir in remaining 2 tablespoons butter until melted. Return salmon to the skillet.
4. Place into oven and roast until completely cooked through, about 15 minutes.
5. Serve immediately, garnished with parsley, if desired.