Prepare the seasoning mix: In a small bowl, combine the smoked paprika, dried thyme, dried oregano, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Stir until the spices are evenly distributed — you should smell the warm, smoky aroma immediately.

Season the salmon: Pat the salmon fillets dry with kitchen paper. Brush each fillet generously with melted butter, then sprinkle the seasoning mix evenly over both sides. Press the spices gently into the flesh so they stick; the fillets should look heavily coated, almost muddy in colour.

Heat the pan: Place a large frying pan or skillet over high heat and add the vegetable oil. Wait until the oil shimmers and a tiny wisp of smoke rises from the surface — this usually takes about 2 minutes. The pan must be screaming hot for proper blackening.

Sear the salmon: Carefully lay the seasoned salmon fillets in the hot pan, presentation side down. You should hear a loud, satisfying sizzle immediately. Cook for 3 to 4 minutes without moving them; the edges will turn a deep mahogany brown and the flesh will become opaque.

Flip and finish: Using a spatula, flip each fillet. The cooked side should be dark, almost black in spots, with a crisp texture. Cook for another 3 to 4 minutes, or until the salmon flakes easily with a fork and the internal temperature reaches 63°C. The kitchen will smell intensely smoky and savoury.

Rest and serve: Remove the pan from the heat and let the salmon rest for 2 minutes. This allows the juices to redistribute, keeping the fish moist. Serve immediately with lemon wedges and a sprinkle of fresh parsley if desired.