1-Pat the salmon fillets dry and place them flesh-side up on a large plate.

2-In a small bowl, combine the paprika, brown sugar, salt, onion powder, garlic powder, cayenne pepper, thyme, and oregano.

3-Melt the butter in a separate bowl and brush it over the flesh side of each salmon fillet.

4-Evenly sprinkle the spice mixture onto the buttered salmon fillets and gently pat to adhere.

5-Heat a large cast iron skillet or heavy-bottomed pan over medium heat until fully hot, without adding oil.

6-Place the salmon fillets flesh-side down in the hot pan and cook for 2 to 3 minutes without moving to allow the surface to blacken.

7-Flip the fillets and cook for another 5 to 6 minutes until the skin is crispy and the salmon is cooked through, reaching an internal temperature of 145°F (63°C) and flakes easily.

8-Squeeze fresh lemon juice over the fillets and serve immediately garnished with fresh thyme or parsley and additional lemon wedges.