Blackened Salmon

Step 1

Pat the salmon dry with a clean paper towel, pressing gently on both sides until no moisture beads appear. Dry salmon will develop a better crust when seared.

Step 2

Pour 1 tablespoon paprika, 0.5 teaspoon garlic powder, and 0.25 teaspoon cayenne into a small bowl and mix with a fork until evenly combined.

Step 3

Cut the lemon in half lengthwise from stem to tip, then cut each half into two wedges so you have four pieces total.

Step 4

Place a 10-inch cast iron skillet or nonstick pan over medium-high heat and let it warm for 90 seconds until a drop of water sizzles and evaporates immediately.

Step 5

Sprinkle the spice mixture evenly over the flesh side of each salmon fillet, pressing gently with your fingers so it adheres to the surface.

Step 6

Pour 1 tablespoon of olive oil into the hot pan; when it shimmers and slides quickly across the surface, place each salmon fillet flesh-side down in the pan.

Step 7

Sear without moving for 4 minutes until the surface looks dark reddish-brown with a slight black char at the edges, and the fillet slides freely when you nudge it with a spatula.

Step 8

Flip each fillet using a wide spatula and cook skin-side down for 3 minutes until the skin is crispy and the flesh flakes easily when pressed with your finger.

Step 9

Slide the salmon onto a serving plate, leaving the pan on the heat.

Step 10

Add 2 tablespoons of butter to the warm pan, swirling as it melts, then squeeze both lemon wedges into the pan and stir once.

Step 11

Drizzle the warm lemon butter over each salmon fillet and place the two remaining lemon wedges on the plate next to the fish.