Salmon with Tarragon Dill Cream Sauce

1. Slice the salmon in half to create 2 1/4 lb. filets. Season meat of fish with tarragon, dill weed, and salt and pepper. Turn around and season skin with salt and pepper only. 2. Heat 1 tbsp. duck fat in a ceramic cast iron skillet over medium heat (or any pan that will hold heat well). Once hot, add salmon skin side down. 3. Allow salmon to cook for 4-6 minutes while skin crisps up. Once the skin is crisp, reduce to low heat and flip salmon. 4. Cook salmon until done-ness you want is achieved. Generally about 7-15 minutes over low heat. Optional: If desired, cook on sides for 20-40 seconds to get darker edges. 5. Remove salmon from the pan and set aside. Add butter and spices to the pan and let brown. Once browned, add cream mix together. 6. Serve with broccoli or asparagus (or your favorite side dish) and be generous with cream sauce. Garnish with a small amount of red pepper flakes.