Blackened Salmon

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  4 Salmon(1584g)
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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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  1 Lemon(108g)
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  1 tbsp 1 tablespoon smoked paprika
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  2 tsp Garlic powder
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  1 tsp Onion powder
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  1 tsp 1 teaspoon fine sea salt
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  0.5 tsp 1/2 teaspoon black pepper
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  0.5 tsp 1/2 teaspoon cayenne
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  0.5 tsp Oregano, Dried
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  0.5 tsp Thyme, Dried

Instructions

1. 1Combine the smoked paprika, garlic powder, onion powder, fine sea salt, black pepper, cayenne, oregano, and thyme in a small bowl and whisk until evenly mixed.
2. 2Pat the salmon filets dry with paper towels, then brush both sides evenly with the olive oil.
3. 3Sprinkle the seasoning mixture evenly over the top side of each salmon filet and gently pat it down to adhere.
4. 4Heat a cast iron skillet over medium-high heat for 1–2 minutes until shimmering, then place the salmon filets seasoning-side-down in the hot skillet and cook for 3–4 minutes until a dark blackened crust forms on the bottom.
5. 5Carefully flip the filets and cook for 2–3 minutes over medium-high heat until the internal temperature reaches 145°F and the flesh is opaque and flakes easily with a fork.
6. 6Cut the lemon into wedges while the salmon cooks.
7. 7Divide the salmon evenly into 4 airtight containers while hot, placing one filet per container and adding 2–3 lemon wedges alongside each.
8. 8Store in the refrigerator for up to 4 days; serve cold or reheated with a squeeze of fresh lemon juice.