Ingredients:

  • 3 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tbsp Coconut Sugar
  • 1.5 tbsp Kosher Salt
  • 1 tsp Dried Thyme
  • 1 tbsp Dried Lemon Peel
  • 0.5 tsp Celery Salt

Instructions:

  1. Combine 3 tbsp Smoked Paprika, 1 tbsp Garlic Powder, and 1 tbsp Onion Powder in your jar.
  2. Whisk in 1.5 tbsp Kosher Salt and 1 tbsp Coconut Sugar.
  3. Toss in 1 tsp Black Pepper, 1 tsp Dried Thyme, and 0.5 tsp Celery Salt.
  4. Add 1 tbsp Dried Lemon Peel and stir until the color is a uniform deep rust red.
  5. Pat your salmon fillets dry with paper towels on all sides.
  6. Sprinkle the mix generously over the flesh side, pressing it down firmly with your fingers.
  7. Wait 5 minutes before cooking. Wait until the seasoning looks slightly damp, which means the salt is starting to work.
  8. Add a high smoke-point oil (like avocado oil) to a skillet over medium high heat.
  9. Place salmon flesh side down and cook for 4-5 minutes until a dark, caramelized crust forms.
  10. Turn the fish and finish on the skin side for 3-4 minutes until it flakes easily with a fork.