Preheat oven to 400 degrees.
Scrape the scales from the side of salmon with the edge of a sharp knife, season with salt and pepper, and portion it into pieces consistent in weight, about 5-8 ounces each.
Preheat a cast iron skillet or non stick pan to a high heat. Use two skillets if necessary.
Add one tablespoon each of butter and olive oil to the pan, and when the butter foams, add the salmon skin side down.
Cook for 2-3 minutes until the bottom third of the of the fish turns lighter in color, signalling that portion has started to cook through.
Add 2 tablespoons of butter to the edge of the pan, and when it melts, spoon it over the tops of each filet.
Place your skillet in the preheated oven and cook for 3 minutes.
Spoon the melted butter from the edges of the pan over the top of the salmon, and cook for an additional 3 minutes.
Remove the salmon from the oven when an instant read thermometer reads 130 degrees or when the interior is just slightly translucent it flakes easily with a fork. The fish will cook up a little as it rests and the sauce is prepared, so do not cook it to well done.
Carefully remove the fish from the skillet and place on a platter, loosely tented with foil.
Saute 2 minced garlic in the fish drippings at a medium high heat for a minute or until the garlic becomes fragrant. Add the wine and simmer until it reduces by a third to a half, about 5 minutes.
Turn off the heat and whisk in the cream and dill. Taste the sauce to judge if additional salt and pepper is needed.
Serve salmon in the pan with the sauce or serve it on the side. Garnish with fresh dill is desired.