Directions

1. MELT 3 tablespoons butter in a medium saucepan over medium heat. Add shallot and cook, stirring often until softened, 2 to 3 minutes. Add flour and stir to combine. Add wine and broth and increase heat to medium-high, stirring constantly. Cook, stirring, until the mixture simmers and thickens, 2 to 4 minutes. Remove from heat and stir in the remaining 1 tablespoon butter, cheddar, nutmeg and white pepper. Set aside, covered to keep warm.
2. PLACE salmon on work surface. Cut into 4 portions. Pat dry with paper towels and sprinkle with salt and black pepper.
3. HEAT oil in a large skillet over medium-high heat until shimmering but not smoking. Add salmon, skinned-side up and allow to cook, undisturbed until the bottoms are crispy and brown and the protein along the edges is visibly opaque about ¼ -inch up the filet, 3 to 5 minutes. Flip the salmon over, using a thin spatula and turn off the heat. Allow salmon to cook to desired doneness with the carry-over heat, 3 to 5 minutes longer. Serve the salmon with the sauce and garnished with dill, if desired.