Best salmon I have evah had:BLACKENED FISH3 parts Paprika (sweet)1½ parts Salt¾ parts Black Pepper¾ parts White Pepper1 parts Red Pepper (cayenne)½ parts Oregano (dried leaves)½ parts Thyme (dried leaves)1 parts Onion Powder1 parts Garlic Powder----11 Total partsCast Iron Skillet (with little or no lip/side)Unsalted ButterCooking Instructions1.)Mix all spices together.2.)Set cast iron skillet directly on coals at maximum heat for 30 minutes or more.3.)Filet fish (remove skin and back bone).4.)Slice fish filet long ways so it is approximately ¼" thick. Take the extra time to properly slice the fish. The thinner you slice the filets the better the blackened fish will be. The filets should be approximately 3" by 4" by ¼".5.)Dry filets on paper towels.6.)Melt a lot of unsalted butter, enough to thoroughly soak all filets.7.)Dip fillets in butter, thoroughly coating the fillets.8.)Put a liberal layer of spice on the fish.9.)Cook outdoors, obviously.10.)Set filets on skillet (put spice on top side if not already done).11.)Flip filets over when bottom side is blackened (15 to 45 seconds per side depending on temperature of skillet and thickness of filet).12.)Remove filets when both sides are blackened.