Here’s a simple guide to creating your flavorful Blackened Salmon in Cast Iron with Lemon Butter.

1. Season the Salmon: Pat dry the salmon fillets and season generously with Cajun seasoning, salt, and pepper. Ensure both sides are coated well.

2. Preheat the Skillet: Heat a cast iron skillet over medium-high heat. Allow it to get very hot, which is crucial for achieving that blackened effect.

3. Add Olive Oil: Once the skillet is hot, add the olive oil, swirling it around to evenly coat the surface.

4. Sear the Salmon: Carefully place the seasoned salmon fillets in the skillet, skin-side down. Press gently to ensure good contact with the skillet. Let them cook without moving for about 4-5 minutes.

5. Flip the Fillets: Using a spatula, carefully flip the salmon when the first side is well-seared, achieving a dark crust. Cook for another 4-5 minutes until cooked through and flaky.

6. Make the Lemon Butter: In the last minute of cooking, add the unsalted butter, lemon juice, and lemon zest to the skillet. Allow the butter to melt and combine it with the drippings from the salmon.

7. Baste the Salmon: As the butter melts, use a spoon to baste the salmon with the lemon butter to enhance flavor.

8. Remove from Heat: Once the salmon is cooked through (internal temperature should reach 145°F), remove the skillet from the heat.

9. Garnish: Sprinkle chopped fresh parsley over the salmon for added color and freshness.