Blackened Salmon

We found this recipe on the Real Simple website, and have used it on chicken as well.  We butterflied the breasts to make them thinner and cook faster while doing the oven method, but have also grilled the chicken.  We serve this with frozen corn seasoned with Tony Chachere's original Creole Seasoning (from walmart) and roasted sweet potatoes and green beans.  The kids like the chicken.  Apparently you can buy blackening spice, but this is very simple to make. 

• 2 1/2 tablespoons paprika
• 3/4 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 3 1/2 tablespoons unsalted butter
• juice of 1 lemon
• 1 lemon, cut into wedges

Directions

1. Heat oven to 400° F.
2. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
3. In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
4. Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
5. Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
6. Transfer the salmon to  individual plates and serve with the lemon wedges.