Ingredients:

  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 (6-ounce) salmon fillets, skin on or off
  • 2 tablespoons unsalted butter, divided

Instructions:

  1. In a small bowl, combine all the blackening spice ingredients. Mix well.
  2. Pat the salmon fillets dry with paper towels.
  3. Generously coat both sides of the salmon fillets with the blackening spice mixture, pressing it lightly into the flesh.
  4. Place the cast-iron skillet over medium-high heat. Add 1 tablespoon of butter and let it melt and get hot (almost smoking).
  5. Carefully place the salmon fillets in the hot skillet, skin-side down (if using skin-on fillets). Cook for 4-5 minutes, or until a dark, crispy crust forms.
  6. Flip the salmon and add the remaining 1 tablespoon of butter to the skillet. Cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Remove the salmon from the skillet and let it rest for a minute or two before serving.