Ingredients:

  • 24 oz salmon fillets (4 x 6-oz fillets, skin-on)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 0.5 tsp coconut sugar
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tsp fresh lemon zest
  • 2 tbsp fresh parsley, finely chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Dry the fillets. Use paper towels to pat the salmon dry on all sides, including the skin. Note: Surface moisture causes the fish to steam rather than sear.
  2. Mix the rub. In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, cumin, coconut sugar, salt, and pepper.
  3. Oil the fish. Brush the 1 tbsp of olive oil evenly over the flesh side of the fillets.
  4. Apply the seasoning. Sprinkle the spice blend generously over the oiled side, pressing it in with your fingers. Until the flesh is completely coated in a dark spice layer.
  5. Heat the pan. Place your skillet over medium high heat for 3 minutes. Note: You want the oil to shimmer but not smoke aggressively.
  6. Start skin side down. Place the fillets in the pan, skin side down. Until the skin is crisp and releases easily from the pan (about 5-6 minutes).
  7. Flip carefully. Turn the fish over to the seasoned flesh side. Until a dark, caramelized crust forms (about 3-4 minutes).
  8. Zest and rest. Remove the fish from the heat, sprinkle with lemon zest and parsley, and let it rest for 2 minutes. Until the juices redistribute for a velvety texture.