1-First, pat the salmon fillets dry and place them flesh-side up on a large plate.

2-In a small bowl, mix together 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 create the blackening spice blend.

3-Melt 2 tablespoons unsalted butter in a separate small bowl and brush it over the flesh side of the salmon fillets. Sprinkle the spice blend evenly over the buttered side and gently pat it down to adhere. Heat a large cast iron or heavy-bottomed skillet over medium heat until very hot, then place the salmon fillets flesh-side down in the pan and cook undisturbed for 2 to 3 minutes until the surface is blackened.

4-Carefully flip the fillets and cook for another 5 to 6 minutes until the skin is crispy and the fish reaches 145 degrees Fahrenheit or flakes easily with a fork. For more tips on searing, check out this guide to advanced techniques. Squeeze juice from the lemon wedges over the salmon before serving and garnish with chopped fresh parsley or thyme.