Blackened Salmon with Cajun Cream Sauce

Steps

1. Season the salmon fillets (skin side removed) with salt, pepper, garlic powder, onion powder, Cajun seasoning, and chili powder.
2. Flip the salmon to the presentation side and season it as well. Season the sides of the salmon evenly.
3. Start the cajun cream sauce by melting 3 to 4 tablespoons of butter in a pan.
4. Add 1 to 2 tablespoons of Better Than Bouillon Lobster Base, 1 tablespoon of minced garlic or garlic paste, and 1 to 2 tablespoons of flour. Cook for one to two minutes to eliminate the raw flour taste.
5. Whisk in chicken stock until smooth, ensuring there are no lumps.
6. Mix in heavy cream and bring the sauce up to a boil, then reduce it to a simmer while whisking constantly.
7. Season the sauce with Cajun or Creole seasoning (e.g., Tony's).
8. Remove the sauce from the heat and stir in Parmesan cheese until melted. Taste and adjust seasoning as needed.
9. Heat a skillet over high heat and add enough high smoke point cooking oil to coat it.
10. Place the salmon fillets away from you, pressing down to ensure maximum surface area contact.
11. Cook for about 90 seconds per side.
12. Add half of a lemon to the skillet to infuse flavor. After 60 to 90 seconds on the first side, flip the salmon and cook for another 60 to 90 seconds.
13. Baste the salmon with butter and thyme while cooking.
14. Transfer the salmon to a preheated 400-degree oven and bake for six to eight minutes, or until it reaches an internal temperature of 135 degrees Fahrenheit.