Heat olive oil in a large skillet set over medium-high heat.
Season salmon fillets with garlic powder, paprika, salt and pepper.
Add fillets to the heated oil and cook for 6 minutes, or until fish is cooked ¾ of the way up. If your skillet isn’t big enough, cook 2 fillets at a time.
Using a fish turner, flip over the fillets and cook for 2 to 3 more minutes, or until fish is cooked through. Remove fish from skillet and set aside.
Return skillet to heat and melt the butter.
Whisk in garlic and cook for 20 seconds.
Add broth or wine; cook for 1 to 2 minutes, or until reduced.
Whisk in lemon juice.
Add heavy cream and continue to whisk, bringing the mixture to a simmer. Whisk constantly so it doesn’t curdle.
Stir in chopped dill.
Add salmon back to the skillet and heat through for 1 minute.
Remove from heat and spoon sauce over the fish. Garnish with lemon slices and serve!