Cajun Salmon with Creole Parmesan Cream Sauce (Better Than the Restaurant)

Homemade Cajun Seasoning (makes about 1/2 cup)
3 tablespoons smoked paprika
1 1/2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon dried oregano

Blackened Salmon
4 salmon fillets (6 to 8 ounces each, about 2 pounds total), skin removed
3/4 teaspoon kosher salt
2 tablespoons olive oil
3 tablespoons Cajun seasoning

Red-Skin Mashed Potatoes
3 pounds red potatoes, partially peeled and cut into 1 1/2 to 2-inch pieces
3/4 cup half-and-half
4 garlic cloves, smashed
6 tablespoons salted butter
1/3 cup sour cream
Salt and black pepper, to taste
Optional loaded topping: 1 cup shredded sharp cheddar and 2 sliced scallions

Charred Cajun Butter Corn
6 ears fresh corn, kernels removed (or 4 cups frozen, thawed and patted dry)
3 tablespoons butter
1 teaspoon Cajun seasoning
2 scallions, thinly sliced
Salt, to taste

Creole Parmesan Cream Sauce
3 tablespoons butter
1 small shallot, finely minced
6 garlic cloves, minced
1 tablespoon tomato paste
1/2 cup low-sodium chicken broth
1 1/2 cups heavy cream
2 teaspoons Flora & Mana Creole Kick seasoning
1/2 cup freshly grated Parmesan
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley

For serving
Fresh lemon wedges

Instructions

1. Make the seasoning. Stir together all the Cajun seasoning ingredients in a small bowl. Store any extra in an airtight container.
2. Dry brine the salmon. Pat the salmon dry, sprinkle all over with 3/4 teaspoon kosher salt, and refrigerate uncovered on a plate for 30 minutes while you make the sides.
3. Boil the potatoes. Add the potatoes to a large pot, cover with cold water by 1 inch, and salt generously. Bring to a boil and cook 15 to 20 minutes, until completely fork-tender.
4. Steep the dairy. While the potatoes cook, warm the half-and-half and smashed garlic in a small saucepan over low heat for 10 minutes without boiling. Remove the garlic.
5. Char the corn. Melt 3 tablespoons butter in a large 12-inch skillet over medium-high heat. Add the corn in an even layer and cook undisturbed for 2 minutes to char, then stir and cook 3 to 4 minutes more. Stir in 1 teaspoon Cajun seasoning and a pinch of salt. Transfer to a bowl, top with scallions, and tent with foil. Set the skillet aside for the sauce.
6. Mash the potatoes. Drain the potatoes well and return them to the pot. Add 6 tablespoons butter, the warm garlic half-and-half, and the sour cream, and mash by hand to your preferred texture. Season with salt and pepper. For loaded mash, fold in the cheddar and top with scallions. Cover to keep warm.
7. Preheat and season the salmon. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Take the salmon out of the fridge, pat it dry again, and place it on the sheet. Drizzle the olive oil over the fillets and rub to coat all sides. Sprinkle the Cajun seasoning generously over the tops and sides, pressing it in so it sticks. Let it sit at room temperature while the oven finishes heating, about 15 minutes.
8. Roast the salmon. Bake for 12 to 15 minutes, depending on thickness, until the thickest part reaches 140°F (60°C).
9. Start the sauce while the salmon roasts. Return the corn skillet to medium-low heat and melt 3 tablespoons butter. Add the shallot and cook 2 minutes until soft. Add the garlic and cook 30 seconds, then stir in the tomato paste and cook 1 minute until it darkens slightly.
10. Deglaze. Pour in the broth and scrape up the browned bits left from the corn. Simmer 2 to 3 minutes, until reduced by about half.
11. Finish the sauce. Stir in the cream and Creole Kick seasoning. Simmer gently for about 5 minutes, stirring often, until it lightly coats a spoon. Reduce the heat to low and stir in the Parmesan until smooth. Remove from the heat, stir in the parsley, and season with salt and pepper.
12. Broil for the crust. Once the salmon reaches 140°F (60°C), switch the oven to broil and broil 1 to 2 minutes, watching closely, until the top is deeply browned and the salmon reaches 145°F (63°C). Let rest 2 minutes.
13. Plate it. Spoon mashed potatoes and corn onto each plate, pool the sauce alongside, and top with the salmon. Spoon more sauce over the salmon and serve with fresh lemon wedges on the side.