In a small bowl, combine the salt, paprika, freshly ground black pepper, onion powder, garlic powder, thyme powder, and cayenne pepper together to make the Creole seasoning blend.
Pat the salmon fillets dry with a paper towel and season with 2 teaspoons of the seasoning blend.
Heat a large skillet to medium-high and coat with the olive oil. Sear the salmon flesh-side down for 4 to 5 minutes or until crispy, and dark golden in color. Flip the salmon skin-side down and sear an additional 4 minutes, and remove from heat. Set the salmon aside.
Reduce the skillet heat to medium. Add the bell peppers and sauté for 5 minutes or until slightly softened. Add remaining seasoning blend to pepper mixtures and cook for 1 minute.
Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and simmer for 8 to 10 minutes or until the cream mixture has thickened. Melt in the butter and stir to combine. Add the salmon back to the skillet to simmer in the sauce for 3 to 5 minutes. Turn off the heat and finish with green onions.