1-Let’s dive into making this blackened salmon, where you’ll see how straightforward it is to create a dish that feels like a pro-level meal. First, start by placing the salmon fillets flesh-side up on a plate and patting them dry to set the stage for that crispy crust. This step ensures the spices stick well and sear properly when you hit the heat.

2-Next, in a small bowl, combine 1 tablespoon paprika, 1 teaspoon light or dark brown sugar, 1 teaspoon salt, 3/4 teaspoon onion powder, 3/4 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano to make your seasoning blend. Then, melt 2 tablespoons unsalted butter in a separate bowl and brush it evenly over the flesh side of the salmon fillets for that flavorful base. Sprinkle the spice mixture evenly over the buttered side and gently pat it on to help it stick now your salmon is ready for the pan.

3-Heat a large cast iron or heavy-bottomed skillet over medium heat until it’s very hot, where a droplet of water dances on the surface. Place the salmon fillets flesh-side down into the hot skillet, one at a time, and cook without moving for 2 to 3 minutes until the surface blackens beautifully. Carefully flip the fillets and cook for an additional 5 to 6 minutes until the skin crisps up and the fish reaches an internal temperature of 145 degrees Fahrenheit, flaking easily with a fork. For more ideas on grilling fish, check out our guide to grilled salmon with sesame soy flavors, which pairs well with this technique for outdoor cooking fans.

4-Preparation time is straightforward too: It takes about 10 minutes to prep and 10 minutes to cook, for a total of 20 minutes. Serve the salmon right away, squeezed with lemon wedges and garnished with chopped fresh parsley or thyme, and you’ve got a meal that’s as easy as it is delicious.