Most people automatically discard the skin on their salmon but it turns out that it can be pretty tasty. The trick is to pan sear the filets with the skin down on a really hot skillet. Add a little blackening spice and you’ve got a truly flavorful and healthy meal.
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon cayenne
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- 1 pound salmon filet with skin attached, cut into 4 pieces
- ¼ cup butter or avocado oil
- In a small bowl, whisk together the paprika, salt, pepper, cayenne, garlic, onion, and oregano. Pat the salmon pieces very dry with paper towels. Rub both sides of the salmon pieces with the spice mixture.
- In a large skillet, heat the butter or oil over medium high heat until shimmering. Add the salmon filets skin side down and press each gently into the pan with a spatula. Cook 6 to 9 minutes, continuing to press the filets into the pan, until fish is mostly opaque.
- Flip each filet and cook only about one to 2 minutes more.
- Serve filets skin side up to keep the skin crispy.