In a large nonstick pan, heat butter on medium high. 

When butter is melted and foamy, add salmon, face down, to pan. 

Add garlic to pan. 

Cook salmon for 3-4 minutes, until slightly browned and crispy on top, when garlic is fragrant and softened, browned slightly. 

Carefully flip salmon to skin-side down. 

Pour in whiskey and carefully light with a long match. 

When whiskey flame has died off, turn heat off and push salmon and garlic to one side of pan. 

Add cream and whisk vigorously to incorporate with whiskey. 

Turn heat back to medium high and continue cooking salmon until opaque, ladling sauce over salmon as it finishes. 

Remove salmon from pan when cooked to your preference (I prefer Salmon cooked through as I am often working with frozen salmon in Northern Colorado - if it was fresh, I'd prefer slightly less than cooked through and a touch red in the middle, crispy on the outside.) 

Set salmon on serving platter or dishes, and turn heat on sauce up to high to reduce for 1-2 minutes. 

Remove sauce from heat and let set for about a minute - it will thicken slightly when not over heat. 

Pour sauce over salmon and serve immediately.