1-Pat the salmon fillets dry and place them flesh-side up on a plate.

2-In a small bowl, combine 1 tablespoon paprika, 1 teaspoon brown sugar, 1 teaspoon salt, 3/4 teaspoon onion powder, 3/4 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon thyme, and 1/2 teaspoon oregano.

3-Melt 2 tablespoons unsalted butter in a separate bowl and brush it over the flesh sides of the salmon fillets.

4-Evenly sprinkle the spice mixture onto the buttered flesh sides, gently patting it to adhere.

5-Heat a large cast iron or heavy-bottomed skillet over medium heat until very hot.

6-Place the salmon fillets flesh-side down in the skillet and cook without moving for 2 to 3 minutes until the surface is blackened.

7-Flip the fillets carefully and cook an additional 5 to 6 minutes until the skin is crispy and the fish reaches an internal temperature of 145°F (63°C) or flakes easily.

8-Squeeze lemon juice over the cooked salmon and serve immediately, garnished with fresh thyme or parsley and additional lemon wedges.