Ingredients:

  • 4 (6-ounce / 170 g) centre-cut salmon fillets, skin-on or skin-off
  • 4 Tablespoons (60 ml) Clarified Butter (or Ghee), melted
  • 1 Tablespoon (15 ml) neutral cooking oil (like canola or grapeseed)
  • 1 Tablespoon (15 ml) Smoked Paprika (Spanish preferred)
  • 1 teaspoon (5 ml) Cayenne Pepper (adjust to taste for heat)
  • 1 teaspoon (5 ml) Dried Thyme
  • 1 teaspoon (5 ml) Dried Oregano
  • 1 teaspoon (5 ml) Garlic Powder
  • 1 teaspoon (5 ml) Onion Powder
  • 1 teaspoon (5 ml) Fine Sea Salt
  • ½ teaspoon (2.5 ml) Freshly Cracked Black Pepper
  • ½ teaspoon (2.5 ml) White Pepper (optional)
  • 1 Lemon, cut into wedges (for serving)
  • 2 Tablespoons (30 ml) Fresh Parsley, finely chopped (optional, for garnish)

Instructions:

  1. Prepare the Rub: In a small bowl, thoroughly combine the paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, salt, black pepper, and white pepper. Set aside.
  2. Prep the Fish and Fat: Pat the salmon fillets completely dry using paper towels. Set up two shallow dishes. Pour the melted clarified butter/oil mix into the first dish, and pour the spice rub into the second dish.
  3. Coat: Dip each fillet into the clarified butter, ensuring all sides are coated. Immediately dredge the buttered fillet thoroughly in the spice rub, pressing gently to create a thick, even coating.
  4. Heat the Skillet: Place a heavy-duty cast iron skillet over high heat. Allow it to heat completely for 5–7 minutes until it is screaming hot and just beginning to faintly smoke. Ensure ventilation is running at maximum.
  5. Add remaining clarified butter/oil mixture to the pan. It should immediately shimmer and begin to smoke heavily.
  6. First Side Cook: Carefully place the salmon fillets into the hot pan, seasoned-side down (flesh-side down first if using skin-on). Cook undisturbed for 3 to 4 minutes until the spices char and form a deep, dark crust.
  7. Flip and Finish: Using tongs, gently flip the fillets. Cook for an additional 2 to 4 minutes until the fish flakes easily or the internal temperature reaches 145°F (63°C).
  8. Rest and Serve: Transfer the salmon fillets to a wire rack or plate and allow them to rest for 2 minutes. Garnish with fresh parsley and serve immediately with a generous squeeze of fresh lemon juice.