Season your salmon fillets generously with kosher salt and freshly ground black pepper on both sides. In a large skillet over medium-high heat, add extra-virgin olive oil and let it heat up until shimmering but not smoking. Place the salmon, skin side up, into the skillet carefully and cook until golden brown and seared, about 6 minutes.

Flip each fillet gently using tongs or a spatula, allowing them to cook on their skin side for another 5 minutes or until crispy and cooked through to your desired doneness.

Remove the salmon from the skillet and transfer it onto a plate while keeping it warm. In the same skillet, reduce heat to medium and melt butter before adding minced garlic; cook for about 30 seconds until fragrant but not browned.

Stir in all-purpose flour with the garlic and cook for an additional 30 seconds before whisking in heavy cream slowly; bring this mixture to a gentle simmer allowing it to thicken slightly over 2 to 4 minutes while stirring continuously.

Incorporate lemon juice, zest, and chopped dill into your creamy sauce; season with more salt and pepper according to taste then return your previously cooked salmon back into this luscious sauce letting it simmer together for about one minute.

Garnish your Creamy Lemon Garlic Salmon with crushed red pepper flakes if desired before serving alongside your favorite sides like rice or steamed vegetables.