Pat the salmon fillets dry with paper towels—this is crucial for getting a good sear. In a small bowl, combine the Italian seasoning, salt, garlic powder, oregano, black pepper, red pepper flakes, and onion powder. Rub the olive oil evenly over both sides of each salmon fillet, then generously coat with the spice mixture, pressing gently so it adheres. Mince the garlic fresh and chop the basil finely, and have the room-temperature cream cheese nearby so it incorporates smoothly into the sauce. I find that patting salmon completely dry makes all the difference between a pale surface and a beautifully caramelized crust.

Heat a large skillet over medium-high heat until it's quite hot—about 2-3 minutes. Once the pan is ready, carefully lay the seasoned salmon fillets skin-side up (if they have skin) and let them cook undisturbed for 3-4 minutes until the bottom develops a golden, caramelized crust. Flip each fillet and cook for another 3-4 minutes until the salmon is just cooked through (it should flake easily with a fork but still be moist). Transfer the cooked salmon to a clean plate and set aside.

In the same skillet (don't wash it—those browned bits add flavor), melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it brown. Pour in the heavy cream and chicken broth, stirring to combine, then simmer for 2-3 minutes to allow the flavors to marry. I like to use real butter here because it gives the sauce a silky richness that truly makes this dish special.

Reduce the heat to low and whisk in the room-temperature cream cheese, a bit at a time, until it's fully incorporated and smooth—this prevents lumps. Stir in the grated parmesan cheese and continue stirring until the sauce thickens and coats the back of a spoon, about 1-2 minutes. Season with the lemon juice, fresh parsley, and chopped basil, then taste and adjust with additional salt and black pepper as needed. The cream cheese acts as an emulsifier that creates that signature velvety texture.

Gently return the cooked salmon fillets to the skillet, nestling them into the sauce, and heat everything together for 1-2 minutes just to warm through. Divide the salmon among serving plates and spoon the creamy lemon sauce generously over each fillet. Serve immediately while everything is hot and the sauce clings beautifully to the salmon.