Get your prep done before you start cooking. Pat the salmon fillets dry with a paper towel. Season both sides with salt, garlic powder and Cajun seasoning. Grate the Parmesan, finely chop the onion and mince the garlic.

Shuck the corn, removing the husks and silks. Cut each cob in half to get 2 equal parts. Hold a halved ear of corn upright on your cutting board, steadying the tapered end against the board. Use a large sharp knife to shave the corn kernels from the cob, working in long strips down towards the bottom. Repeat the process with the remaining ears of corn.

Heat oil and 1 tbsp butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.

Reduce heat to medium, add garlic and shallot. Cook until soft and fragrant for about 2 minutes. Stir in salt, pepper and thyme leaves. Add orzo and corn kernels, toast for 1 minute.

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring frequently to keep the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 10 minutes.

Stir in Parmesan. Next add cream and lemon juice, simmer for 2 minutes. Return salmon to the skillet and simmer everything for 2-3 more minutes or until the salmon is heated through.

Top with thyme, black pepper and chili flakes. Enjoy!