Step 1

Brine the salmon: In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.

Step 2

If you haven’t already, mix up the Cajun seasoning.

Step 3

Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and blackened seasoning.

Step 4

Heat a large skillet (not non-stick*) over medium high heat and add the butter and olive oil. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until cooked about 1/2 way to center of thick part of salmon.

Step 5

Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lemon juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 Fahrenheit in the center when removed). Remove from the heat and serve.