>> title: Blackened Salmon
>> category: Smoked & Grilled
>> tags: salmon, fish, cajun, cast iron, blackened
>> counters: The Bowl Shop
>> aka: blackened salmon, cajun salmon, blackened fish, blackened salmon fillet, spice-crusted salmon
>> pairs-with: lemon-rice, cheese-grits
>> servings: 4
>> time: 40 min
>> slack: narrow — pull it at 120°F (49°C); by 140°F (60°C) the albumin squeezes out white between the flakes and the fillet is dry
>> washing-up: the cast-iron skillet, a plate for the blackening spice, a rack to dry the fillets on

>> step: stir the blackening spice
Stir @sweet paprika{2%Tbs}, @garlic powder{2%tsp}, @onion powder{2%tsp}, @dried thyme{1%tsp}, @cayenne{1/2%tsp}, @black pepper{1%tsp} and @kosher salt{2%tsp} together.

>> step: chill the fillets uncovered 20 min
Pat @salmon fillets{4}(6 oz / 170 g each, skin off, 1-in thick) dry and leave them on a rack, uncovered, in the fridge ~dry{20%min}.

>> step: butter, then press into the spice
Brush @&(~1)dried fillets{} with @melted butter{3%Tbs}(45 mL) and press each side into @&(~2)blackening spice{} until it is coated thickly enough that you cannot see fish through it.

>> step: sear 3 min a side in a smoking skillet
Sear @&(~1)coated fillets{} in a #cast-iron skillet{} hot enough to smoke, ~sear{3%min} a side, without moving them.

>> step: rest 3 min, then lemon
Rest @&(~1)seared salmon{} ~rest{3%min} off the heat and squeeze @lemon{1}(in wedges) over it.