Instructions

• Pat the salmon fillets dry with paper towels. Sprinkle both sides evenly with 2 teaspoons Cajun (or Creole) seasoning and 1/2 teaspoon smoked paprika.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until the oil shimmers.
• Add the salmon to the skillet skin side up. Cook without moving for 3 to 4 minutes, then flip and cook an additional 3 to 4 minutes, or until the salmon reaches your desired doneness. Transfer the salmon to a plate and set aside.
• Reduce the heat to medium and add 1 tablespoon butter to the same skillet. When the butter has melted, add 1/2 cup finely diced onion and 1/2 cup finely diced red bell pepper. Cook, stirring occasionally, about 4 minutes, until softened.
• Add 2 minced garlic cloves and cook, stirring, for 1 minute.
• Pour in 3/4 cup chicken broth and 3/4 cup heavy cream. Stir in 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon black pepper, and 1/4 teaspoon Cajun (or Creole) seasoning. Bring the mixture to a simmer and simmer 3 to 5 minutes to reduce slightly and thicken.
• If you prefer a thicker sauce, mix 1 to 2 teaspoons cornstarch with an equal amount of cold water to make a slurry, then stir it into the simmering sauce and simmer for 1 minute more.
• Reduce the heat to low and stir in 2 teaspoons lemon juice and 1/2 cup freshly grated Parmesan cheese. Stir until the cheese melts and the sauce is smooth.
• Return the salmon to the skillet and spoon the sauce over the fillets. Warm the salmon in the sauce for 1 to 2 minutes.
• Sprinkle with 2 sliced green onions and 1 tablespoon chopped fresh parsley. Serve immediately.