Remove the skin

• Boil a kettle of water. Place the fillets on cutting board angled into the sink. Pour boiling water over the skin. I always do this twice. The skin will now pull off easily
• Melt the butter in the frying pan. Use a silicone brush to brush butter on the surface of the fish whilst still on the cutting board, the sprinkle blackening seasoning over the surface.
• With the pan now brought to medium to hot heat, put the salmon spice side down in the pan. Quickly brush the now top surface with butter and sprinkle more seaaoning on that side.
• Turn the heat up - not quite full, and cook for 3 minutes. Flip the salmon and cook for a further 3 minutes.