Method
Place the salmon, skin side down on a plate and stroke dry.
In a small coliseum, combine the brown sugar, paprika, garlic greasepaint, onion greasepaint, oregano, thyme, gusto, swab, and cayenne.
mizzle the salmon with 1 teaspoon of oil painting. Rub the salmon with the spice admixture, fully sheeting it.
toast the remaining 1 teaspoon olive oil painting in a large skillet over medium heat. Once the oil painting is glistering, add the salmon fillets meat– side down. Cook unperturbed until the face is bartered, about 2- 3 twinkles. Add the adulation to the visage and flip the fillets. Continue cooking over medium heat until the skin becomes crisp and the fish fluently flakes with a chopstick, another 5- 6 twinkles. During this time, sometimes cock the visage, lading the melted visage adulation over with a ladle and spraying it over the blackened salmon.
Transfer the salmon to serving plates, squeeze with the bomb and trim with parsley if asked .