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Dice your salmon into small cubes and season with salt, pepper, garlic powder, onion powder, paprika and gochugaru.
In a pan, heat 1 tbsp of olive oil over medium high heat. Sear the salmon for 3-4 minutes each side and set aside.
In a sauce pan, melt the butter over medium heat.
Then, saute the garlic until fragrant for 30 seconds.
Add heavy cream and bring it to simmer.
Next, add parmesan cheese and lemon juice. Give it a good mix.
Add parsley and stir until the sauce is combined. The cheese will make it thicker. Sprinkle in a little salt to your liking.
Serve your salmon over rice and drizzle the sauce over salmon.