1. Melt the butter in a small saucepan. Add in the garlic and cook on medium heat for two minutes. Watch it doesn’t burn. Add in the lemon juice, salt, and black pepper. Mix and add in the heavy cream. Cook till warm, but don’t bring to a full boil.
2. In a small separate bowl, whisk the egg. Pour in a little of the warm cream sauce into the egg and whisk well. Add a little more sauce to the egg and whisk again. Then add the egg mixture back into the saucepan. Whisk and cook on medium heat to thicken.
3. Serve warm over the salmon.