1. Set salmon fillets, skin-side down, on a large work surface like a baking sheet and pat dry. Allow fillets to de-chill a bit so the melted butter doesn’t harden in a later step.
2. In a small bowl, whisk together spices: paprika, cayenne, garlic, pepper, onion, oregano, and salt. Or use 1 batch homemade Cajun seasoning.
3. Using a basting brush, brush the tops of the salmon fillets (non-skin side) with half of the melted butter, then flip over, coating the other sides.
4. Sprinkle a generous amount of seasoning over the butter-coated fillets, creating a thick layer.
5. Heat a large skillet to high heat, coating in olive oil and remaining butter. Once hot, add salmon (skin-side down) and cook 2 to 4 minutes, until blackened on the bottom.
6. Reduce heat to medium. Gently flip the fillets, cooking the remaining side until it’s also blackened, about 5 more minutes. Fish is done once it reaches an internal temperature of 145°F.
7. Serve with a squeeze of a lemon wedge and a sprinkle of fresh chopped parsley. Great with tartar sauce or chipotle aioli and crispy Brussels sprouts. Also try my Salmon Bites.

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