A copycat recipe for Cheesecake Factory's popular Cajun Salmon. Pan-seared salmon fillets are seasoned with a bold Cajun spice blend and served with a rich, spicy Parmesan cream sauce, garlic mashed potatoes, and buttery corn.
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Lightly oil the salmon fillets and season directly with salt.
Generously coat each fillet on all sides with black pepper, oregano, chili powder, and paprika.
Place the seasoned salmon in a hot, oiled skillet, skin-side down.
Sear for a few minutes until a crust forms and the salmon releases easily from the pan, then flip.
Remove the seared salmon from the pan and place on a wire rack set over a baking sheet.
Finish cooking the salmon in a preheated 350°F (175°C) oven for a few minutes while you prepare the sauce.
In the same skillet with the rendered salmon fat, add the minced garlic and cook until fragrant.
Add chili flakes and the remaining paprika, chili powder, oregano, and black pepper. Toast the spices for about 30 seconds.
Pour in the heavy cream and bring the sauce to a gentle simmer, stirring to combine.
Turn off the heat, then stir in the freshly grated Parmesan cheese until it melts and the sauce is smooth.
Taste the sauce and adjust seasoning with salt if needed.
To serve, plate scoops of garlic mashed potatoes and a side of buttery corn.
Optionally, grate some three pepper colby jack cheese over the sides.
Ladle a generous amount of the cream sauce onto the plate to create a bed for the salmon.
Place the cooked salmon fillets on top of the sauce and serve immediately.
