Blackened Salmon

Stir together paprika, salt, onion powder, granulated garlic, black pepper, oregano, thyme, and cayenne pepper in a small bowl. Sprinkle flesh sides and edges of salmon (avoiding skin side) evenly with spice mixture, pressing to adhere.

Preheat a large flattop griddle to medium-low or a large cast-iron skillet on the cooktop over medium. Drizzle oil evenly over griddle or in skillet. Place salmon, skin-side up, on griddle (evenly spaced if in skillet); cook until a dark brown crust forms, 4 to 6 minutes. Flip salmon, skin-side down, and cook until skin is crisp and an instant-read thermometer inserted into thickest portion of fish registers 120°F, 3 to 4 minutes. Transfer salmon to a platter, and let rest for 5 minutes. (Temperature will continue to rise to 125°F.) Garnish with thyme leaves, and serve with lemon wedges.