Blackened Salmon

2 teaspoons smoked paprika

2 teaspoons ground cumin

2 teaspoons garlic powder

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

2 tablespoons melted butter, ghee, olive oil or avocado oil see notes

4 (6 ounce) skin-on salmon filets

3 tablespoons melted butter, ghee or avocado/oil oil

Juice from 1/2 a lemon

1 tablespoon chopped parsley

Place the smoked paprika, cumin, garlic powder, oregano, onion powder, salt, pepper and cayenne pepper in a shallow bowl or dish. Pat the salmon dry with paper towels and spread the melted butter or oil on the top.
Dip each piece of salmon into the seasoning and push down to create a thick, even coat across the salmon.
Heat a large heavy-bottomed skillet or cast-iron skillet over high heat and brush lightly with the same butter or oil used to coat the salmon. You’l know the pan is hot enough when a drop of water sizzles on the surface. Once it’s hot, place the salmon fillets flesh and seasoning side down. Allow them to cook over high heat for 2-3 minutes without moving. It’s okay to peek at a corner, but try not to lift of the salmon to look.
While they’re searing, mix together the topping in a small dish. When the salmon is blackened and crusty, carefully flip the filets over then turn the heat down to medium. Brush the tops of each salmon filet with the prepared mixture and continue to cook over medium for 6-8 minutes or until the internal temperature reaches 145°. If the bottoms start to get too dark you can turn the heat down. If your fillets are thicker, you can flip them on their sides to finish cooking if needed.
Remove from the heat and serve immediately. Enjoy!

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