Blackened Salmon

Instructions

1. Prepare the spice mix
   In a small bowl, combine paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until well blended.
2. Prep the salmon
   Pat the salmon fillets dry with paper towels. Drizzle a small amount of olive oil on both sides of each fillet. Generously coat both sides of each salmon fillet with the blackening spice mixture, pressing it in to adhere.
3. Heat the cooking surface
   Heat a large cast-iron skillet over high heat until it's extremely hot, about 5 minutes. The pan should be smoking slightly. Add the olive oil and 2 tablespoons of butter to the pan, allowing the butter to melt.
4. Blacken the salmon
   Carefully place the salmon fillets in the pan, skin side up. Cook for 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 for a slightly pink center).
5. Rest and serve
   Remove the salmon from the pan and let rest for 2 minutes. Meanwhile, add the remaining tablespoon of butter to the pan and let it melt. Drizzle this butter over the salmon fillets before serving with lemon wedges.