Prepare the Cajun spice mix: In a small bowl, combine the smoked paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne pepper, black pepper, and sea salt. Whisk with a fork until the mixture is uniform in colour and fragrance. You should smell the warm, smoky notes of the paprika and the herby punch of the oregano and thyme.

Coat the salmon fillets: Pat the salmon fillets dry with kitchen paper. This step is crucial for a good sear. Brush each fillet generously all over with melted butter or oil. Then, sprinkle the spice mixture evenly over both sides of the fish, pressing gently so it adheres. The fillets will look richly coated and slightly dusty.

Heat your pan to smoking point: Place a large, heavy-based frying pan or cast-iron skillet over high heat. Add a drizzle of oil or a knob of butter. Wait until the pan is very hot and the butter has stopped foaming and begins to turn a light, nutty brown. You should see a faint wisp of smoke rising from the pan — this is the perfect window.

Sear the salmon: Carefully lay the seasoned fillets in the hot pan, presentation side down (the side that was skin-side, if using skin-on fillets). You will hear a vigorous, satisfying sizzle immediately. Cook for 3-4 minutes without moving the fish. The edges will turn a deep, dark maroon-brown and the crust will look dry and textured.

Flip and finish cooking: Using a spatula, gently flip each fillet. The cooked side should be a beautiful, dark mahogany colour with a few charred spots. Cook for another 3-4 minutes, depending on thickness. The fish will feel firm to the touch and the flesh should flake easily when tested with a fork. The aroma in your kitchen will be intensely smoky and spiced.

Rest and serve: Transfer the cooked salmon to a clean plate. Let it rest for 2 minutes — this allows the juices to redistribute, ensuring a moist interior. Serve immediately with lemon wedges for squeezing over the top. The contrast of the bright citrus against the rich, spicy crust is a revelation.