Ingredients:

  • Tbsp Paprika (sweet or smoked)
  • Tbsp Garlic Powder
  • Tbsp Onion Powder
  • tsp Dried Oregano
  • tsp Dried Thyme
  • tsp Cayenne Pepper (or adjust to taste)
  • tsp Black Pepper (freshly ground)
  • tsp Salt
  • Salmon Fillets (approx. 6 oz each)
  • Tbsp Clarified Butter or Ghee
  • cup Crème Fraîche or full-fat Greek Yogurt
  • Tbsp Fresh Dill, finely chopped
  • Tbsp Fresh Chives, finely snipped
  • Tbsp Lemon Juice (freshly squeezed)
  • tsp Lemon Zest
  • /2 tsp Dijon Mustard
  • Pinch of Salt and Black Pepper (for sauce)

Instructions:

  1. Phase 1: Prepare the Sauce. In a small bowl, whisk together the crème fraîche/yogurt, chopped dill, chives, lemon juice, zest, Dijon mustard, salt, and pepper. Cover and refrigerate for at least 15 minutes.
  2. Mix the Spice Rub. Thoroughly combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt in a small bowl.
  3. Prepare the Salmon. Pat the salmon fillets very dry using paper towels. Dredge each fillet lightly in the spice rub, pressing gently to ensure a thick, even coating on all sides.
  4. Heat the Skillet. Place the cast-iron skillet over high heat. Let it heat until it is smoking hot (about 5–7 minutes).
  5. Add Fat. Add the clarified butter or ghee to the hot skillet; it should melt immediately and shimmer.
  6. Sear the Fish. Carefully place the seasoned salmon fillets into the hot skillet (skin-side down if skin is on). Be prepared for smoke—ensure good ventilation.
  7. Cook First Side. Sear for 3–4 minutes without moving the fish until a deep, dark crust forms.
  8. Flip and Finish. Gently flip the salmon. Cook for another 3–5 minutes until the fish is cooked through (internal temperature of 145°F / 63°C) and flakes easily.
  9. Rest and Serve. Remove the fish immediately from the pan, allow to rest briefly (2 minutes), and serve hot with a generous dollop of the chilled dill sauce.