1 tbsp salt
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp dried thyme
1/4 tsp cayenne pepper
A pinch of red pepper flakes
Warm a cast-iron skillet with roughly 2 tablespoons olive oil over medium heat for 5 minutes.
Season both sides of the salmon fillets with the Cajun spice, being careful not to over season the thinner ends, as this may result in an overly salty result!
Place the salmon skin side down in the heated pan.
Reduce the heat to a medium-low setting. Sear for 6 minutes, or until the edges begin to look cooked, without touching. Turn the fillets over (they should not adhere to the bottom; if they do, there isn’t enough oil!) Depending on the size and thickness of the fillets, cook for another 3 to 4 minutes.
For a few seconds, I’ll turn the fillet over on its side. Keep in mind that once you remove them from the fire, they will continue to cook.