Begin by heating a non-stick skillet over medium-high heat. Season the salmon fillets generously with salt, pepper, and a sprinkle of chili flakes. Carefully place the salmon in the hot skillet, cooking for about 4-5 minutes on each side until golden brown. Drizzle with a touch of honey before removing from the pan and setting aside to keep warm.

In a separate pan, heat a tablespoon of olive oil over medium heat. Add the thinly sliced mushrooms and sauté for about 5-7 minutes until they begin to soften and brown slightly. Stir in a tablespoon of butter until melted.

Introduce the finely chopped onion to the pan with the mushrooms. Sauté for another 2-3 minutes until the onion becomes translucent. Then, add the minced garlic and cook for an additional minute.

Pour in one cup of vegetable broth and half a cup of heavy cream into the mushroom mixture, stirring well. Allow the sauce to simmer gently for about 5 minutes, thickening slightly. Add a teaspoon of cornstarch mixed with water if desired.

Return the seared salmon fillets to the pan, resting them atop the creamy mushroom sauce. Spoon the sauce over the salmon. Finish off with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.