Ingredients:

  • 2 teaspoons smoked paprika (10 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon dried thyme (5 ml)
  • ½ teaspoon cayenne pepper (2.5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • 2 (6-ounce/170g each) salmon fillets, skin on or off, patted dry
  • 1 tablespoon olive oil (15 ml) or avocado oil (for high heat)
  • 1 tablespoon unsalted butter (15 g)

Instructions:

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. Mix well.
  2. Generously coat both sides of the salmon fillets with the blackening spice mixture. Press the spices onto the fish to help them adhere.
  3. Place the cast iron skillet over medium-high heat. Let it heat up for a few minutes until it is very hot – almost smoking. (This is key for the blackening!)
  4. Add olive oil (or avocado oil) and butter to the hot skillet. Once the butter is melted and the oil is shimmering, carefully place the salmon fillets into the skillet, skin-side down if using skin-on fillets.
  5. Cook for 4-6 minutes per side (or until the internal temperature reaches 145°F/63°C). Flip carefully with a fish spatula. Monitor the heat to prevent the spices from burning – you want a blackened crust, not a burnt one. Reduce heat if needed.
  6. Remove the salmon from the skillet and let it rest for a couple of minutes before serving. This allows the juices to redistribute.