Cajun Salmon with Creamy Parmesan Sauce is wonderfully spiced and covered in a rich sauce. Usually I like salmon cooked lighter but sometimes a rich creamy sauce just can't be beat.
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. Simer 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.