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Season: Pat salmon dry, then sprinkle with salt and pepper.
Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste.
Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
Add parmesan & herbs: Stir through parmesan, then the herbs. Taste sauce and see if more salt and pepper is needed.
Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce!