Blackened Salmon

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  24 oz Salmon
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  1 tbsp Paprika, Ground
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  1 tsp Brown sugar
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  1 tsp 1 teaspoon kosher salt
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  0.8 tsp Onion powder
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  0.8 tsp Garlic powder
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  0.5 tsp Cayenne Pepper, Ground
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  0.5 tsp Oregano, Dried
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  0.5 tsp Thyme, Dried
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  2 tbsp Unsalted Butter
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  1 Lemon(108g)
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  Chopped fresh parsley or thyme (for serving)

Instructions

1. 1Pat the salmon fillets dry with paper towels and place flesh-side up on a plate.
2. 2In a small bowl, stir together the paprika, brown sugar, onion powder, garlic powder, cayenne pepper, oregano, and thyme until evenly combined.
3. 3Melt the butter in a separate small bowl, then brush it evenly over the flesh side of each salmon fillet. Sprinkle the spice mixture generously over the buttered flesh and lightly pat to adhere.
4. 4Heat a large cast iron skillet over medium-high heat for 3–4 minutes until completely hot (a water droplet should dance across the surface). Place the salmon fillets flesh-side down in the dry pan and cook for 2–3 minutes without moving them, until the surface is deeply blackened and charred.
5. 5Carefully flip each fillet and cook skin-side down over medium heat for 5–6 minutes until the skin is crispy and the internal temperature reaches 145°F at the thickest part, confirmed with an instant-read thermometer; the flesh should flake easily with a fork.
6. 6Transfer the cooked salmon fillets to a cutting board and squeeze fresh lemon juice over each one.
7. 7Divide the salmon evenly into 4 airtight containers while still warm, allowing to cool slightly before sealing.
8. 8Store in the refrigerator and reheat gently in a 300°F oven for 8–10 minutes before serving with lemon wedges.