Blackened Salmon


2 1/2 tablespoons paprika
3/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 teaspoons kosher salt
3 1/2 tablespoons unsalted butter
juice of 1 lemon
4 6-ounce salmon fillets, skinned

(Someone told me to soak fish in milk, it takes the fishy taste out)
1 lemon, cut into wedges

In a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.

In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.

Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
Transfer the salmon to plates and serve


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