Heat oil in a nonstick pan. Season salmon fillet with salt and pepper.
When pan is hot, cook fish for 3 minutes per side. Set aside when done.
Pour dalandan juice and sugar in stainless steel saucepan.
Cook over low heat until almost two tablespoons of juice is left. Add cream and cook for 2 minutes.
Remove from heat and add cold butter, one cube at a time, stirring until it melts before adding another cube.
Season to taste. Pour Dalandan Butter Sauce over cooked salmon fillet and serve with your favorite stalks and vegetables, if desired.