Pat salmon fillets completely dry with paper towels. This step matters for getting a good sear. Season both sides evenly with garlic powder, paprika, and half the salt and pepper. Finely chop the onion, mince the garlic, and halve the artichoke hearts.

Heat olive oil and butter in a large nonstick skillet over medium-high heat until butter melts and shimmers, about 1 minute. Add salmon fillets and cook for 3 minutes per side until golden with internal temperature of 145°F. Transfer to a clean plate.

Reduce heat to medium. Add garlic and onion to the same skillet and cook for 2 minutes until soft and fragrant. Stir in thyme, remaining salt and pepper, then add orzo and toast for 1 minute to enhance the nutty flavor.

Pour in chicken broth and bring to a boil. Reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for 10 minutes, stirring frequently to prevent sticking and release the orzo's natural starch. The orzo should be almost tender with most liquid absorbed.

Stir in Parmesan until melted and creamy. Add artichokes and lemon juice. Pour in heavy cream and simmer for 2 minutes until sauce thickens and coats the back of a spoon. Nestle salmon back into skillet and simmer for 3 more minutes until heated through.

Finish with chili flakes, freshly ground black pepper, and chopped parsley. Serve immediately while hot and the sauce is silky.