• Rinse the salmon fillets under cold water and pat them dry with paper towels. This helps the seasoning adhere better.
• Brush both sides of the salmon fillets with olive oil or melted butter. This will help the seasoning stick and also create a nice crust when cooked.
• In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
• Generously coat each salmon fillet with the blackening seasoning, pressing gently so the seasoning adheres well. Make sure both sides of the fillets are evenly coated.

For Pan-Seared Blackened Salmon:

• Heat a large cast-iron skillet over medium-high heat until it is smoking hot.
• Carefully place the seasoned salmon fillets in the hot skillet. Cook for about 3-4 minutes on each side, or until the outside is blackened and crispy and the inside is cooked to your desired doneness. The salmon should be opaque and flake easily with a fork.

For Grilled Blackened Salmon:

• Preheat your grill to a high heat.
• Place the seasoned salmon fillets on the grill, skin-side down if the skin is on. Grill for about 4-5 minutes per side, depending on the thickness of the fillets, until blackened and cooked through.

For Air Fryer Blackened Salmon:

• Set your air fryer to 400°F (200°C) and let it preheat for about 5 minutes.Place the seasoned salmon fillets in the air fryer basket in a single layer. Cook for 8-10 minutes, depending on the thickness of the fillets, flipping halfway through.