This pan fried seared salmon is poached in its own sauce rendering it flaky and moist. There’s the option of a crispy skin, by baking it separately if you wish to impress. It’s the only way to get a crispy skin with a cream sauce. Without the optional crispy skin, this dish is quick and easy to make and guaranteed to be of restaurant quality. Of course you need good salmon first, so buy it fresh from your local fish monger.