Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat.

If using skin-on salmon, place the fillets skin-side down in the hot pan. Press down gently for the first 30 seconds. Cook for 4-6 minutes, or until the skin is crispy and golden brown. If using skinless salmon, cook for 3-5 minutes per side.

Flip the salmon fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Transfer the salmon fillets to a plate and cover loosely with foil to keep warm.

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, or until fragrant.

If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly for about 1 minute.

Pour in the chicken broth and lemon juice. Bring to a simmer and let the sauce reduce slightly for 2-3 minutes, or until it thickens slightly.

Stir in the fresh dill and heavy cream (if using). Season with salt and pepper to taste.

Spoon the lemon-dill sauce over the pan-seared salmon fillets. Serve immediately.