Preparation

• Preheat the oven to 375°F with a rack in the center position.
• In a small bowl, combine the kosher salt, brown sugar, garlic powder, Italian seasoning, and black pepper.
• Place the salmon on a rimmed baking sheet, skin side down. Brush the salmon with olive oil, then rub with the spice mixture until completely coated.
• Bake for 12 to 15 minutes, or until the fish flakes easily with a fork.
• Meanwhile, heat the oil in a large skillet over medium heat. Once the oil is glistening, add the minced garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in the heavy cream, chicken stock, bouillon, ½ cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, and ¼ teaspoon red pepper flakes if using. Bring to a simmer and cook, stirring occasionally, until thick enough to coat the back of a spoon. Remove from heat and season with salt to taste.
• Discard the salmon skin and nestle the cooked salmon into the sauce. Top with the basil, remaining ¼ cup of Parmesan cheese, and remaining red pepper flakes if using. Serve over cooked pasta or mashed potatoes, if desired.