Prepare the blackening spice mix: In a small bowl, combine the smoked paprika, dried thyme, dried oregano, onion powder, garlic powder, cayenne pepper, black pepper, sea salt, and white pepper. Stir until the colours are even and the aroma — warm, earthy, with a hint of heat — fills your kitchen.

Coat the salmon: Brush each salmon fillet generously with melted butter on both sides. Then, press the spice mixture firmly into the flesh, covering every surface. You should have a thick, even coating that looks almost like a sandy crust. The fillets will feel fragrant and slightly tacky to the touch.

Heat the pan: Place a large, heavy-based frying pan or cast-iron skillet over high heat for a full 3 minutes. Add the neutral oil and swirl to coat. The oil should shimmer and begin to smoke lightly — that’s your cue that the pan is ready for action.

Sear the first side: Carefully lay the salmon fillets into the hot pan, presentation side down. You’ll hear an immediate, satisfying sizzle. Cook for 3–4 minutes without moving them. The edges will turn a deep, dark mahogany, and the spice crust will look charred, not burnt. The smell will be intensely smoky and aromatic.

Flip and finish: Using a fish slice, gently flip each fillet. The cooked side should be a rich, dark brown with visible blackened spots. Cook for another 2–3 minutes, depending on thickness. The flesh will turn opaque and flake easily when pressed with a fork, and a faint, sweet scent of cooked salmon will mingle with the spices.

Rest before serving: Transfer the salmon to a warm plate and let it rest for 2–3 minutes. This allows the juices to redistribute, ensuring every bite is moist. The crust will firm up slightly, becoming wonderfully crisp.

Serve immediately: Squeeze fresh lemon juice over the top and serve hot. The contrast between the spicy, crunchy exterior and the tender, flaky interior is nothing short of magic.