Prepare the Salmon: Pat the salmon fillets completely dry with a paper towel. This is the most important step for achieving crispy skin! Season both sides generously with salt and black pepper.

Sear the Salmon: Heat the olive oil in a large, non-stick frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down. Press down gently on each fillet with a spatula for about 10 seconds to ensure the entire skin makes contact with the pan.

Cook Until Crispy: Cook the salmon, undisturbed, for 5-7 minutes. You'll see the colour change as it cooks up the sides of the fillet. What works best for me is waiting until it's about two-thirds of the way cooked through before flipping. This guarantees the skin is golden and crisp.

Finish Cooking: Flip the fillets and cook for another 2-3 minutes on the flesh side, just until cooked through. The salmon should be opaque and flake easily. Be careful not to overcook it. Remove the salmon from the pan and set it aside on a plate. For guidance on cooking fish safely, the Food Standards Agency offers helpful advice.

Start the Sauce: Reduce the heat to medium-low. Add the butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute until fragrant. Be watchful here; you don't want the garlic to brown or it will taste bitter.

Deglaze the Pan: Pour in the white wine or chicken stock to deglaze the pan, scraping up any tasty browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes until it has reduced slightly.

Make it Creamy: Stir in the double cream and bring the sauce to a gentle simmer. Let it bubble away for 2-3 minutes to thicken slightly.

Add Cheese and Seasoning: Turn the heat down to low and stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth. Stir in the lemon juice and fresh parsley. Taste the sauce and adjust the seasoning with more salt and pepper if needed.

Combine and Serve: Return the salmon fillets to the pan, skin-side up, to avoid making the skin soggy. Spoon the creamy garlic butter sauce over the top of the salmon. Let it warm through for a minute, then serve immediately.