Pat salmon dry, then sprinkle with salt and pepper.

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.

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.

When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.

Remove salmon onto plate, and cover loosely with foil to keep warm.

Add garlic and stir for 20 seconds or until light golden.

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.

Add cream and chicken stock, then simmer on medium heat for 2 – 3 minutes until reduced and slightly thickened.

Stir through parmesan, then the herbs. Taste sauce and see if more salt and pepper is needed.

Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce.