Blackened Cajun Salmon

Instructions

1. Prepare the Cajun seasoning
   In a small bowl, combine paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, salt, and black pepper. Mix well until fully combined.
2. Prepare the salmon
   Pat the salmon fillets dry with paper towels. Brush each fillet with melted butter on all sides except the skin. This will help the seasoning stick and create a beautiful crust.
3. Season the fillets
   Generously coat each buttered salmon fillet with the Cajun seasoning mixture, pressing gently to ensure it adheres well. Make sure all sides except the skin are well coated.
4. Heat the skillet
   Heat olive oil in a large cast-iron skillet over high heat until it begins to smoke slightly. A properly heated skillet is crucial for achieving the characteristic blackened crust.
5. Cook the salmon
   Carefully place the salmon fillets in the hot skillet, skin side up. Cook for about 2-3 minutes until a dark crust forms. Flip the fillets and cook for another 3-4 minutes until the skin is crispy and the salmon is cooked to medium (internal temperature of 125°F to 130°F).
6. Rest and serve
   Transfer the blackened salmon to a plate and let rest for 2 minutes. Serve hot with lemon wedges on the side for squeezing over the fish just before eating.