For the Blackening Spice

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1½ tablespoons smoked or sweet paprika

1½ teaspoons onion powder

1½ teaspoons garlic powder

1½ teaspoons kosher salt (such as Diamond Crystal)

½ to 1 teaspoon ground cayenne

½ teaspoon black pepper

½ teaspoon dried thyme

½ teaspoon dried oregano

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For the Salmon

4 (6- to 8-ounce) center-cut salmon fillets, skin removed

2 tablespoons unsalted butter, melted

Lemon wedges, for serving

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1. Make the blackening spice: In a small bowl, mix the paprika, onion powder, garlic powder, salt, cayenne, black pepper, thyme and oregano.

2. Turn on the exhaust fan and heat a large cast-iron pan (or other heavy-bottomed pan) over medium-high for about 5 minutes. (If using a pan that isn’t cast-iron, your pan may heat up faster.)

3. Cook the salmon: While the pan heats, pat the salmon fillets dry with a paper towel and place on a large plate or small sheet pan. Set aside 2 teaspoons of the melted butter for serving. Brush half of the remaining butter on one side of the salmon fillets, then sprinkle half of the blackening spice evenly over that side. Using your fingers, gently press the spices on so they stick. Flip the fish, then repeat on the remaining side.

4. Adjust the heat under the pan to medium, carefully place the salmon in the hot pan and cook until the spices have darkened and the fish is cooked through, 4 to 6 minutes per side, using tongs and a thin spatula to carefully flip the fish.

5. Remove from the heat, drizzle with reserved melted butter and serve with lemon wedges.

Total Time: 20 minutes

Prep Time: 5 minutes

Cook Time: 15 minutes