Ingredients:

  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Onion Powder
  • 1 Tbsp Garlic Powder
  • 2 tsp Dried Thyme
  • 2 tsp Dried Oregano
  • 1 tsp Cayenne Pepper (adjust to desired heat level)
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp White Pepper
  • 4 x 6 oz (170g) centre-cut Salmon Fillets, skin on or off
  • 4 Tbsp (60g) Unsalted Butter, melted (plus extra for the pan)
  • 2 Tbsp (30 ml) High-Heat Oil (such as Grapeseed or Avocado oil)

Instructions:

  1. Mix the Spices: In a small bowl, thoroughly combine all ingredients listed under the 'Blackening Spice Blend' (paprika through white pepper). Ensure there are no clumps.
  2. Prep the Salmon: Pat the salmon fillets completely dry using paper towels. This step is vital—moisture inhibits crust development.
  3. Butter Dip: Pour the 4 Tbsp of melted butter into a shallow dish. Dip each salmon fillet, starting with the flesh side, coating generously but allowing the excess to drip off.
  4. Coat: Immediately transfer the buttered fillet to the spice mixture. Press the flesh side firmly into the seasoning to create a thick, even coat. Repeat for all fillets. Set aside.
  5. Heat the Skillet: Place the cast iron skillet over high heat. Add the high-heat oil and let the pan heat until it is smoking slightly (around 5-7 minutes). The pan needs to be inferno-hot.
  6. Add Butter and Sear: Add 1 Tbsp of the remaining butter to the smoking hot pan. Immediately place two seasoned salmon fillets (seasoned side down) into the skillet.
  7. Initial Sear: Sear for 3–4 minutes without moving the fish. You will see a dark crust forming and smell the spices cooking intensely.
  8. Flip and Finish: Carefully flip the salmon using a thin metal fish spatula. Reduce the heat slightly to medium-high. Cook for another 3–5 minutes, until the internal temperature reaches 145°F (63°C) or the fish flakes easily.
  9. Rest: Remove the salmon from the pan and let it rest on a warm plate for 2 minutes before serving.