The first step is to dry your salmon fillets thoroughly with a paper towel. This step is important because it helps ensure the fish sears properly and doesn’t steam in the pan. You want the salmon to be crisp and caramelized on the outside.

In a small bowl, combine all of the dry ingredients: paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. Stir the spices together until they’re well mixed. Taste the seasoning, and adjust the cayenne if you prefer more heat or less.

Generously rub the blackened seasoning over each fillet. Make sure to coat both sides evenly so that each bite of salmon is flavorful.

Heat a large, heavy skillet (ideally cast-iron) over medium-high heat. Add the olive oil and allow it to warm until it shimmers but doesn't smoke, then add the salmon.

Once the skillet is hot, carefully place the salmon fillets in the pan, skin-side down (if the skin is on). You should hear a satisfying sizzle as soon as the fish hits the pan. Let it cook undisturbed for 3-4 minutes until the salmon develops a golden, crispy crust. Flip the fillets and cook for an additional 2-3 minutes on the other side, or until the fish is opaque and flakes easily with a fork.

If you prefer a richer taste, add a small amount of butter to the pan when flipping the salmon. The butter will melt and help the fish brown even further, enhancing the flavor.

Once your salmon is cooked to perfection, serve it immediately with a squeeze of fresh lemon juice and a sprinkle of fresh herbs. Pair it with any of your favorite sides, like roasted vegetables, a crisp salad, or creamy mashed potatoes.