Drizzle olive oil over salmon fillets and then sprinkle a generous amount of Cajun seasoning. Rub the seasoning evenly over the fillets.

Flip the filet and drizzle olive oil and sprinkle Cajun seasoning on the other side.

Grate a generous amount of lemon zest over the salmon fillets on both sides.

Heat olive oil in a large pan on medium-high heat.

Cook the salmon fillet first skin side down, let it cook for 3-5 minutes.

Carefully flip the salmon and cook on the other side for 3-4 minutes or until the salmon is fully cooked. Salmon should reach an internal temperature of 130F for medium-cooked salmon.

Transfer cooked fillet from the pan and allow it rest on a plate.

Turn off the heat, add cream to the hot pan, and immediately start whisking. Don’t stop. Sprinkle a little more Cajun seasoning into the cream and continue to whisk. Simmer it for a minute. If the sauce thickens, adjust the consistency with a splash of water and whisk until the desired consistency is attained.

Pour cream sauce over salmon fillet and serve with cilantro lime rice or garlic rice.