Ingredients:

  • (approx. 6 oz / 170g each) Salmon Fillets (skin-on preferred)
  • Tbsp Smoked Paprika
  • Tbsp Dried Thyme
  • tsp Dried Oregano
  • tsp Garlic Powder
  • tsp Onion Powder
  • tsp Coarse Sea Salt
  • tsp Freshly Ground Black Pepper
  • /2 tsp to 1 tsp Cayenne Pepper (Adjust to preference)
  • Tbsp Clarified Butter (Ghee) or Coconut Oil

Instructions:

  1. Prepare the Spice Rub: In a small bowl, vigorously whisk together the smoked paprika, thyme, oregano, garlic powder, onion powder, cayenne, salt, and pepper until thoroughly combined.
  2. Prepare the Salmon: Pat the salmon fillets completely dry using paper towels. This is crucial for achieving a proper crust.
  3. Apply the Rub: Generously coat all sides of the salmon fillets with the prepared blackening spice blend, pressing the spices gently into the flesh.
  4. Preheat the Pan: Place a large, heavy-bottomed skillet (cast iron is best) over medium-high to high heat. Add the clarified butter or coconut oil. Heat until the fat is shimmering and just beginning to smoke lightly—the pan must be very hot.
  5. Sear the Fish: Carefully place the seasoned salmon fillets into the hot skillet (skin-side down first, if using skin-on). Do not crowd the pan; cook in batches if necessary.
  6. The Blackening: Cook undisturbed for 3–4 minutes until a deep, dark, almost black crust forms on the bottom side.
  7. Flip and Finish: Gently flip the fillets. Reduce the heat slightly to medium and cook for another 3–5 minutes, until the salmon is cooked through (internal temperature of 145°F / 63°C).
  8. Rest and Serve: Remove immediately from the pan and let rest for 2 minutes before plating. Serve with fresh lemon juice.