Ingredients:

  • 4 Salmon Fillets (approx. 6 oz / 170g each), skin on
  • 4 Tbsp Unsalted Butter (melted) or Clarified Butter (Ghee)
  • 1 tsp Cooking Oil (high smoke point, e.g., vegetable or rapeseed)
  • 2 Tbsp Paprika (Sweet or Smoked)
  • 1 tsp Cayenne Pepper (adjust to taste)
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Combine the Rub: In a small bowl, thoroughly mix all ingredients listed for 'The Blackening Rub' (Paprika, Cayenne, Thyme, Oregano, Garlic Powder, Onion Powder, Salt, Pepper). Set aside.
  2. Prep the Fish: Pat the salmon fillets completely dry using paper towels—this is crucial for achieving a crisp crust. Melt the 4 Tbsp of unsalted butter (or Ghee) in a separate shallow dish.
  3. Coat the Fillets: Dip each salmon fillet into the melted butter, ensuring the entire non-skin side is coated. Immediately and generously press the buttered side into the spice rub. You want a thick, uniform coating.
  4. Heat the Pan (The Critical Step): Turn your extractor fan on high. Place a heavy cast iron skillet over high heat. Allow the pan to preheat for 5-7 minutes until it is truly smoking hot.
  5. Add Fat: If using regular unsalted butter (not clarified butter), add 1 tsp of high-smoke point oil just before adding the fish to prevent immediate scorching.
  6. First Sear (Crust Development): Carefully place the salmon fillets into the screaming hot pan, spice-side down (skin facing up). Sear for 3 to 4 minutes without moving the fish to develop the 'blackened' crust.
  7. Flip and Finish: Using a sturdy spatula, flip the salmon fillets. Reduce the heat slightly to medium-high and cook for another 2 to 3 minutes on the skin side until the internal temperature reaches 140°F (60°C).
  8. Rest: Remove the salmon from the pan and let it rest on a cutting board or plate for 2 minutes before serving to ensure a tender finish.