Blackening Spice Mix:
2 tablespoons sweet paprika
2 tablespoons kosher salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne
1 1/2 teaspoon white pepper
2 teaspoons black pepper
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 1/2 pounds salmon fillet, skin on, bones removed
1 tablespoon blackening spice
1 tablespoon olive oil
Fresh lemon for garnish
Combine ingredients for Blackening Spice Mix. Store unused portion in a sealable jar for another use.
Preheat grill to high heat for 15 minutes and then adjust to medium heat.
Combine 1 tablespoon of olive oil and 1 tablespoon of Blackening Spice to make a paste. Slather the spice paste onto the salmon.
Place the salmon on the grill skin-side down and cook for 7-10 minutes.
Flip and continue cooking for an additional 5 minutes or until the fish is cooked through. The internal temperature of the fillet should reach 145°F.
Serve with a lemon wedge.