Step 1

Heat the oil in a cast iron skillet over medium high heat.

Step 2

Add in the salmon filets skin side up. Cook until the salmon is browned and the fish easily releases from the pan. Try not to flip early or the salmon will stick.

Step 3

Flip to the other side (skin side if your salmon has skin) and cook until the salmon skin is crispy and releases from the pan.

Step 4

Remove the salmon from the pan and set aside.

Step 5

Turn the heat of the skillet down to medium and whisk together the heavy cream, garlic, parsley and lemon juice. Let simmer for a few minutes to thicken.

Step 6

Season with salt and pepper to taste.

Step 7

Serve the salmon with cream sauce and chopped parsley. If you want your salmon skin to stay crispy, serve the sauce on the side.