Blackened Salmon

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  16 oz Salmon
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  1.5 tsp Brown Sugar, Light
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  0.8 tsp Paprika, Ground
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  0.8 tsp Garlic powder
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  0.8 tsp Onion powder
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  0.8 tsp Oregano, Dried
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  0.8 tsp Thyme, Dried
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  0.5 tsp Ginger, Ground
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  1 tsp 1 teaspoon sea salt
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  0.3 tsp Cayenne Pepper, Ground
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Butter
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  1 Lemon
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  Parsley, Fresh

Instructions

1. 1Pat the salmon fillets dry with paper towels and place skin-side up on a clean work surface.
2. 2In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, oregano, thyme, grated fresh ginger, sea salt, and cayenne pepper. Mix until evenly blended.
3. 3Drizzle the salmon fillets with half the olive oil, then rub the spice mixture evenly over the flesh side of each fillet, coating completely.
4. 4Heat the remaining olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Place the salmon fillets flesh-side down in the pan and cook undisturbed for 2–3 minutes until the surface is blackened and charred.
5. 5Add the butter to the pan, then gently flip each fillet skin-side down. Continue cooking over medium-high heat for 5–6 minutes, occasionally tilting the pan and basting the salmon with melted butter using a spoon, until the skin is crispy and the flesh easily flakes with a fork.
6. 6Divide the cooked salmon evenly into 4 airtight containers while still warm. Squeeze fresh lemon juice over each portion and top with fresh parsley.
7. 7Seal the containers and refrigerate for up to 4 days. Reheat gently in a 275°F oven for 5–8 minutes before serving, or enjoy cold.