First, pat the salmon fillets dry with a paper towel. This helps the seasoning stick better, giving you a more pronounced crust. Generously coat both sides of each fillet with Cajun seasoning and set them aside for a few minutes to absorb the flavors.

Heat a non-stick skillet over medium-high heat and melt the butter. Once it’s hot and bubbly, carefully place the salmon fillets skin-side down (if using skin-on). Sear for 3-4 minutes on each side until blackened and cooked through. Don’t overcrowd the skillet, as this prevents proper searing. Remove the fillets and set them aside on a plate.

Using the same skillet (and all those flavorful bits left behind), melt a bit more butter. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and stir well, scraping any browned bits from the bottom of the skillet. Stir in a bit more Cajun seasoning and the fresh lemon juice. Simmer the sauce for 3-5 minutes until it thickens slightly.

Carefully nestle the seared salmon fillets back into the skillet. Spoon some of the creamy Cajun sauce over each fillet, letting them warm through for about 2 minutes. This step ensures the flavors meld together beautifully.

Transfer the salmon to a serving platter or individual plates. Drizzle with the creamy sauce and garnish with fresh herbs like parsley for a pop of color. Serve immediately and savor every bite!