A quick Cajun spice crust meets sizzling cast iron, yielding salmon with crackly char, succulent interior, and dinnertime swagger in minutes.
Ingredients:
1 tablespoon paprika
1 1/2 teaspoons kosher salt
1 teaspoon onion powder
3/4 teaspoon granulated garlic
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper, plus more to taste
4 (5- to 6-ounce) skin-on salmon fillets
1 tablespoon canola oil
fresh thyme leaves
lemon wedges
Directions:
Stir together paprika, salt, onion powder, granulated garlic, black pepper, oregano, thyme, and cayenne pepper in a small bowl. Sprinkle flesh sides and edges of salmon (avoiding skin side) evenly with spice mixture, pressing to adhere.
Preheat a large flattop griddle to medium-low or a large cast-iron skillet on the cooktop over medium. Drizzle oil evenly over griddle or in skillet. Place salmon, skin-side up, on griddle (evenly spaced if in skillet); cook until a dark brown crust forms, 4 to 6 minutes. Flip salmon, skin-side down, and cook until skin is crisp and an instant-read thermometer inserted into thickest portion of fish registers 120°F, 3 to 4 minutes. Transfer salmon to a platter, and let rest for 5 minutes. (Temperature will continue to rise to 125°F.) Garnish with thyme leaves, and serve with lemon wedges.
