Blackened Salmon – Bold, Spicy, and Perfectly Seared

4 salmon fillets (about 6 ounces each)

2 tablespoons butter or olive oil

1 tablespoon paprika

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

Lemon wedges, for serving

Prepare the spice mix. In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Mix well.

Season the salmon. Pat the salmon fillets dry with paper towels. Brush both sides with melted butter or olive oil, then coat generously with the spice mixture.

Heat the skillet. Place a large cast-iron or nonstick skillet over medium-high heat. When hot, add a small amount of butter or oil.

Cook the salmon. Place the salmon fillets skin-side down and cook for 3–4 minutes per side, depending on thickness, until the crust is dark and crisp and the salmon flakes easily with a fork.

Serve. Transfer to plates and squeeze fresh lemon juice over the top. Serve immediately.