Prepare the Spice Mix: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, sea salt, and white pepper. Whisk thoroughly until the mixture is uniform and fragrant. The aroma should be smoky, earthy, and warmly spicy.

Season the Salmon: Place the salmon fillets on a large plate. Drizzle a teaspoon of the melted clarified butter over each fillet and rub it in gently. Generously coat both sides of each fillet with the spice mix, pressing it firmly into the flesh. The fillets should be completely covered, looking almost muddy and deeply coloured. Set aside while you heat the pan.

Heat the Pan to Scorching: Place a heavy-bottomed cast-iron skillet over high heat for a full 5 minutes. The pan needs to be smoking hot — you should see a faint wisp of smoke rising from the surface. This is the most crucial step for achieving the blackened effect. I stumbled upon this combination by accident, and it's been a hit ever since.

Sear the First Side: Carefully add 2 tablespoons of the remaining clarified butter to the blistering hot pan. It should melt and sizzle instantly. Gently lay the salmon fillets, presentation side down, into the pan. You will hear an immediate, violent sizzle — this is the sound of success. Cook for 3 minutes without moving the fish. You will see the edges of the crust turn a deep, dark brown to black, and the smell will be smoky and rich.

Flip and Finish: Using a fish spatula, carefully flip each fillet. The cooked side should be a dark, almost black crust with a slightly charred appearance. Cook for another 2-3 minutes for medium, or 4 minutes for well-done. The flesh should feel firm to the touch but still have a slight give. A meat thermometer inserted into the thickest part should read 50°C for medium-rare or 57°C for medium.

Rest and Garnish: Transfer the salmon to a clean plate or a wire rack. Allow it to rest for 2 minutes. This resting period lets the juices redistribute, ensuring the fish remains moist. Just before serving, squeeze a fresh lemon wedge over each fillet and sprinkle with the chopped parsley. The bright, acidic garnish will cut through the rich, smoky spice.