Blackened Salmon

Pat the 4 salmon fillets (skin-on, 6 oz or 170 g each) dry on the flesh side using paper towels. Keep them chilled in the fridge until ready. This removes excess moisture for better spice stick.

In a small bowl, mix 1 tablespoon (15 mL; ≈7 g) paprika, 1 teaspoon (5 mL; ≈4 g) light or dark brown sugar, 1 teaspoon (5 mL; ≈6 g) salt, 3/4 teaspoon (3.75 mL; ≈2.5 g) onion powder, 3/4 teaspoon (3.75 mL; ≈2.5 g) garlic powder, 1/2 teaspoon (2.5 mL; ≈1.5 g) cayenne pepper, 1/2 teaspoon (2.5 mL; ≈0.5 g) dried thyme, and 1/2 teaspoon (2.5 mL; ≈0.5 g) dried oregano. Stir to make the blackening spice rub.

Melt 2 tablespoons (30 mL; ≈28 g) unsalted butter. Brush it evenly over the flesh side of each cold fillet. For dietary tweaks, use ghee for dairy-free or oil for low-fat.

Sprinkle the spice rub evenly over the buttered flesh. Lightly press to help it adhere. Avoid thick layers to prevent burning. Vegan? Use extra oil on tofu.

Heat a heavy-bottomed or cast-iron skillet over medium to medium-high until very hot, about 3-5 minutes. Good ventilation is key as blackening produces smoke. Lower heat slightly if needed to cut smoke.

Place fillets flesh-side down in the dry, hot pan. No added oil needed. Cook undisturbed for 2-3 minutes until the coating darkens and crisps. Resist moving them for the best sear.

Carefully flip using a thin spatula. Cook skin-side down another 5-6 minutes until skin crisps and internal temp hits 145°F (63°C). For skinless salmon, adjust to 3-4 minutes per side.

Remove from heat. Squeeze fresh lemon wedges (from 1 lemon, yielding 30-45 mL juice) over top. Garnish with 2 tablespoons (≈8 g) chopped parsley or thyme if desired. Serve hot with sides like rice or greens. Pairs well with grilled shrimp tacos for a surf-and-turf twist.