Instructions

• Start by patting your salmon fillets dry with paper towels. This helps them sear nicely. Season both sides generously with Cajun seasoning and smoked paprika.
• In a large skillet, heat the olive oil over medium-high heat. Once hot, add the salmon, skin side down if applicable. Sear for about 4-5 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet and set aside on a plate.
• In the same skillet, melt the butter. Add the finely diced onion and red bell pepper. Sauté for about 3-4 minutes, or until the vegetables are soft. Add the minced garlic and cook for another minute until fragrant.
• Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for a couple of minutes before adding in the heavy cream, crushed red pepper flakes, black pepper, and additional Cajun seasoning. Stir well to combine.
• If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry and add it to the sauce while stirring continuously. Bring it to a gentle simmer until it thickens.
• Remove the skillet from heat and stir in the freshly grated Parmesan cheese and lemon juice until melted and combined.
• Return the salmon to the skillet, spooning the creamy sauce over the top. Let it warm through for a minute, then garnish with sliced green onions and chopped parsley.