Ingredients:

  • 1 Tbsp (15 ml) Smoked Paprika (Pimentón Ahumado)
  • 1 Tbsp (15 ml) Light Brown Sugar, packed
  • 1 Tbsp (15 ml) Flaky Sea Salt (such as Maldon)
  • 2 tsp (10 ml) Garlic Powder
  • 1 tsp (5 ml) Onion Powder
  • 1 tsp (5 ml) Dried Dill Weed
  • ½ tsp (2.5 ml) Freshly Cracked Black Pepper
  • ¼ tsp (1.25 ml) Cayenne Pepper (Optional)
  • 4 Salmon Fillets (approx. 6 oz / 170g each), skin on, pin bones removed
  • 1 Tbsp (15 ml) Olive Oil (High-smoke point is best)
  • 1 Tbsp (15g) Unsalted Butter (for finishing)
  • 1 Lemon (cut into wedges, for serving)

Instructions:

  1. In a small bowl or jar, whisk together the Smoked Paprika, Brown Sugar, Sea Salt, Garlic Powder, Onion Powder, Dill Weed, Black Pepper, and Cayenne (if using). Set aside 2 tablespoons of the blend for immediate use.
  2. Place the salmon fillets on a clean plate. Using paper towels, thoroughly pat the skin side of the fillets until they are completely dry. This is crucial for achieving crispy skin.
  3. Apply a generous coating of the prepared seasoning blend evenly over the flesh side of the salmon. Rub it in gently. Lightly brush the skin side of the fillets with a tiny amount of olive oil (do not season the skin itself).
  4. Place a large frying pan (cast iron or stainless steel recommended) over medium-high heat. Add the remaining 1 Tbsp of Olive Oil. Wait until the oil is shimmering hot—it should be almost smoking.
  5. Carefully place the salmon fillets skin-side down into the hot pan. Immediately reduce the heat slightly to medium. Press down gently on the tops of the fillets for 15-20 seconds to prevent the skin from curling.
  6. Allow the salmon to cook undisturbed for 4 to 5 minutes. Do not flip it until the skin is deep golden-brown and the fillet releases easily from the pan. The flesh should turn opaque about two-thirds of the way up the fillet.
  7. Flip the fillets using the fish spatula. Add the 1 Tbsp of Unsalted Butter to the pan. Baste the fillets gently with the melted butter for 1-2 minutes until the internal temperature reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
  8. Transfer the salmon immediately to a wire rack or warm plate and let it rest for 2 minutes before serving. Serve immediately with fresh lemon wedges.