1-2 fillets wild salmon (approximately 12 ounces total)
1 tablespoon garlic powder
1 tablespoon dried parsley flakes
1 tablespoon dried basil
2 teaspoons thyme
1-2 teaspoons cayenne pepper
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil (for cooking)
Mix seasonings together and spread onto a flat plate. Invert the salmon into the seasoning, then flip over, making sure to coat all areas. Heat olive oil in a skillet over medium-high heat. Before the oil begins to smoke, place salmon flesh-side down in the pan. Turn the salmon after about 3 minutes. Continue cooking until flesh is still a little rare in the middle when tested with a small knife, about 2-3 more minutes. Serve over fresh spring greens. Serves 3.
Substitutions: Use this basic blackening season for fish, chicken, or turkey.