Ingredients:

  • 2 teaspoons smoked paprika (10 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 2 (6-8 ounce) salmon fillets
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon unsalted butter (15g)
  • Lemon wedges, for serving (Optional)

Instructions:

  1. In a small bowl, thoroughly mix together the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt.
  2. Pat the salmon fillets dry with paper towels.
  3. Generously coat both sides of the salmon fillets with the blackened seasoning. Press the seasoning into the fish so it adheres well.
  4. Heat the olive oil and butter in a cast iron skillet over medium-high heat until the oil shimmers and is almost smoking.
  5. Carefully place the salmon fillets in the hot skillet, skin-side down (if using skin-on fillets).
  6. Sear for 4-5 minutes on the first side, or until a dark, crispy crust forms.
  7. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  8. Remove the salmon from the skillet and let it rest for a minute or two before serving. Serve immediately with lemon wedges, if desired.