1-First Step: Mise en Place and Seasoning: Pat 4 salmon fillets dry with paper towels and let them sit at room temperature 10 15 minutes to promote even cooking. Combine 2 tbsp smoked paprika, 1 tsp cayenne (or less), 1 tbsp each garlic and onion powder, 2 tsp dried thyme, 1 tsp black pepper, and 1 tsp kosher salt in a small bowl to make the spice rub. Rub each fillet evenly on all non-skin surfaces, pressing the mix into the flesh so it adheres.

2-Second Step: Preheat Your Pan or Grill: Heat a heavy-bottomed cast-iron skillet or grill to medium-high (about 400 450°F / 205 230°C) until shimmering. Add 1 2 tbsp avocado or olive oil and swirl to coat; the oil should be hot but not smoking heavily. For oven-finish adaptation, preheat oven to 400°F (204°C) and use a hot skillet to sear first.

3-Third Step: Sear the Salmon: Place fillets flesh-side down in the hot pan. Cook undisturbed for 3 4 minutes to develop a deep, blackened crust. Resist moving the fillets so the spice mix chars properly. For thinner fillets, reduce sear time to 2 3 minutes.

4-Fourth Step: Flip and Finish Cooking: Carefully flip the fillets and sear the skin side 2 4 minutes until skin is crisp and flesh reaches desired doneness. Target internal temperature: 125 130°F (52 54°C) for medium-rare to medium. Here, you can find more on why this recipe is a favorite for its timing and taste.

5-Fifth Step: Adapt for Dietary Preferences: For gluten-free, confirm all spices are certified gluten-free. For low-sodium, reduce added salt in the rub and use lemon juice or fresh herbs for brightness. For lower-fat or vegan versions, blacken thick tofu, tempeh, cauliflower, or plant-based fillets using the same cooking temperatures and slightly longer sear times (3 5 minutes per side).

6-Sixth Step: Rest and Finish: Transfer cooked fillets to a plate and let rest 3 5 minutes to redistribute juices. Squeeze fresh lemon over the top and garnish with chopped parsley or scallions.

7-Final Step: Serving and Plating: Serve each 6-ounce fillet over a bed of mixed greens, cauliflower rice, quinoa, or roasted vegetables. For more ideas, check out customizing your meal.