2 teaspoons cajun or creole seasoning
1/2 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely diced onion
1/2 cup finely diced red bell pepper
2 garlic cloves, minced
3/4 cup chicken broth
3/4 cup heavy cream
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/4 teaspoon Cajun or creole seasoning
1 to 2 teaspoons cornstarch, optional
2 teaspoons lemon juice
1/2 cup freshly grated Parmesan cheese
2 green onions, sliced
1 tablespoon chopped fresh parsley
Pat salmon dry with paper towels and sprinkle with cajun seasoning and smoked paprika. Heat olive oil in a large nonstick skillet over medium-high heat. Add salmon skin side up and cook for 3 to 4 minutes. Flip over and cook for another 3 to 4 minutes or until desired degree of doneness. Remove salmon from skillet and set aside. Add the butter to the skillet. When melted, add onion and bell pepper and cook for 4 minutes to soften. Add garlic and cook 1 minute. Add chicken broth, heavy cream, crushed red pepper flakes, black pepper, and Cajun seasoning. Bring mixture to a simmer. Simmer 3 to 5 minutes to thicken. Note: If you want the sauce thicker, mix 1 to 2 teaspoons of cornstarch with an equal amount of cold water and add to sauce. Simmer 1 minute. Turn heat to low and stir in lemon juice and Parmesan cheese. Return salmon to skillet. Sprinkle with green onion and parsley.