How to make it

  • 1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano..
  • 2. Brush Salomon fillets on both sides with 1/4 C butter, sprinkle evenly with cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
  • 2. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork

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