Ingredients:

  • 1 tsp smoked paprika
  • 1 tsp Kashmiri chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cumin
  • 4 6 oz skin-on salmon fillets
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 1 whole lemon

Instructions:

  1. Use paper towels to pat the salmon fillets extremely dry on all sides to ensure a proper sear.
  2. Mix smoked paprika, Kashmiri chili powder, turmeric, garlic powder, kosher salt, black pepper, and ground cumin in a small bowl. Coat the flesh and skin sides of each fillet, pressing the spices into the meat.
  3. Place a skillet over medium-high heat and add avocado oil. Heat until the oil shimmers and just begins to smoke.
  4. Carefully place the salmon fillets in the pan, skin-side down. Press down gently with a spatula for 10 seconds to ensure full skin contact.
  5. Cook undisturbed for 4–5 minutes until the skin is crisp and naturally releases from the pan.
  6. Flip the fillets to the flesh side. Add unsalted butter to the pan and spoon the melted butter over the crispy skin for 1 minute.
  7. Sear the flesh side for another 2–3 minutes until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
  8. Remove from heat and let the fillets rest for 3 minutes before serving with lemon wedges.