Bold, skillet-cooked blackened salmon with a smoky spice crust and tender flaky center.

Scale

4 salmon fillets (6 oz each), skin on or off

2 tbsp olive oil

1 tsp paprika

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp cayenne pepper

3/4 tsp kosher salt

1/4 tsp black pepper

Lemon wedges, for serving

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1. Pat the salmon fillets dry with paper towels and set aside.

2. In a small bowl, mix paprika, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper.

3. Brush salmon on both sides with olive oil, then coat evenly with the spice mixture.

4. Heat a large cast iron or heavy skillet over medium-high heat until very hot.

5. Place salmon in the skillet and cook for 3-4 minutes per side, until blackened on the outside and just cooked through.

6. Remove from heat and rest for 2 minutes. Serve with lemon wedges.

For best results, preheat the skillet fully and avoid moving the salmon while cooking to form a good crust.