1-First, pat the salmon fillets dry and place them flesh-side up. In a small bowl, combine 1 tablespoon paprika, 1 teaspoon light or dark brown sugar, 1 teaspoon salt, ¾ teaspoon onion powder, ¾ teaspoon garlic powder, ½ teaspoon cayenne pepper, ½ teaspoon dried thyme, and ½ teaspoon dried oregano to make the blackening spice blend. Melt 2 tablespoons unsalted butter in another small bowl, then brush it evenly over the flesh side of each salmon fillet before sprinkling on the spice mixture and patting it gently to stick.

2-Next, heat a large cast iron or heavy-bottomed skillet over medium heat until it’s very hot no oil needed here. Place the salmon fillets flesh-side down and cook without moving for 2 to 3 minutes until the surface is blackened. Flip them carefully and cook for another 5 to 6 minutes until the skin is crispy and the salmon reaches 145°F (63°C), flaking easily with a fork.

3-Finally, serve the salmon with fresh lemon juice squeezed over the top and garnish with chopped fresh parsley or thyme. The preparation takes just 10 minutes of prep and 10 minutes of cooking for a total of 20 minutes, making it ideal for quick dinners. For more ideas on simple fish recipes, check out our easy chicken spaghetti recipe that pairs well with seafood dishes.