Ingredients:

  • 4 salmon fillets (approx. 6 oz each)
  • 4 Tbsp unsalted butter, melted
  • 2 Tbsp olive oil or high heat oil
  • 2 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp salt (Kosher or Sea Salt)
  • ½ tsp black pepper (freshly ground)

Instructions:

  1. Prepare the Spice Mix: Whisk together all dry spice blend ingredients (Smoked Paprika, Garlic Powder, Onion Powder, Thyme, Oregano, Cayenne Pepper, Salt, Black Pepper) thoroughly in a small bowl.
  2. Prepare the Salmon: Pat the salmon fillets very dry using paper towels—this is crucial for a good crust.
  3. Dredge and Coat: Brush all sides of each fillet liberally with the melted butter. Immediately press the buttered sides firmly into the spice mix, ensuring an even, thick coating on all surfaces except perhaps the skin side.
  4. Heat the Pan: Place the cast iron skillet over high heat. Add the high-heat oil. Heat the oil until it just begins to shimmer and lightly smoke.
  5. Sear the Salmon: Carefully place the seasoned fillets into the screaming-hot pan (presentation side down first). Sear undisturbed for 3–4 minutes to develop the crust.
  6. Flip and Finish: Gently flip the salmon. Reduce the heat slightly to medium-high. Cook for another 3–5 minutes until the internal temperature registers 140°F–145°F (60°C–63°C).
  7. Rest and Serve: Remove immediately from the pan and let rest for 2 minutes before serving.