I’m always looking for new ways to reinvent salmon fillets. They’re a staple on our dinner table, but after rotating through the same few recipes for years, they’ve grown stale. Enter: this recipe. In just 10 minutes, you’ll be rewarded with mouthwatering pan-seared salmon that boasts a ridiculously crispy skin and spicy, smoky flavor.
1 tablespoon plus 1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
3/4 teaspoon cayenne pepper
2 tablespoons olive oil
4 (6-ounce) skin-on salmon fillets
1 medium lemon, cut into wedges
Place the paprika, garlic powder, oregano, salt, and cayenne in a shallow bowl or plate and stir to combine. Press the flesh side of each salmon fillet into the seasoning to evenly coat it. Alternatively, you can pat the seasoning mixture evenly onto the flesh side of each salmon fillet.
Heat the oil in a large nonstick or cast iron skillet over medium until shimmering. Add the fillets, skin-side up, and cook until blackened, about 3 minutes. Flip the fillets and continue to cook until cooked through to your liking, 5 to 7 minutes depending on the thickness of your fillets. If the skin is starting to burn before the fillets are cooked, turn the heat down to medium-low. If the fillets are extra thick (1 1/2 to 2-inches thick in the middle), you may need to turn the fillets on their sides for a minute on each side to cook them through. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare or 135°F to 145°F for more well-done. Transfer the fillets to individual plates and serve with lemon wedges.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.