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PdfSeason both sides of the salmon fillets with salt and pepper.
Over medium-high heat in a skillet, pan-fry the salmon in olive oil until golden brown, about 4 minutes per side, depending on the thickness of your salmon. Drain some of the excess oil from the pan, leaving a little to saute the garlic.
Melt butter in the pan, tilt the pan towards you and spoon the butter generously over the salmon fillets.
Remove salmon from the pan. Sauté the garlic until fragrant, about 30 seconds.
[Optional step] Add wine and simmer for 2 minutes or until the wine evaporates.
Reduce heat to medium-low and pour in chicken stock and heavy cream.
Add Parmesan cheese and stir to melt the cheese into the sauce. Season with parsley and salt and pepper to taste.
Simmer for 2-3 minutes until the sauce thickens. Add salmon back to the pan and simmer for a few more minutes until the salmon is warmed through.
Spoon the sauce over the salmon, top with more parsley then dish and serve hot.