1. Mix up the ingredients for the rub, and set it aside.
2. Place the salmon on a plate, coat each piece with a little vegetable oil, dust with the rub, and rub it into the flesh. Flip them over, and repeat.
You can do the recipe up to this point up to 2 hours prior to cooking. Just wrrap the plate in plastic wrap and set it in the refrigerator until you're ready to cook.
I served 6 of these for a Dinner Party. I knew the guests heat tolerance, and adjusted the amount of rub on each piece to account for their tastes. For a milder version, I did a light dusting, for to get the flavor. And for a spicy version, I went real heavy on the rub.
3. Heat a Teflon frying pan to medium heat, and set the salmon in, presentation side down. Cook 5 - 7 minutes, until it just begins to get colored then flip them over.
The heat of your pan should be in direct proportion to the thickness of the salmon. The thicker the portion, the lower the heat.
4. Cook on the second side for 5 - 7 minutes then test with a knife by poking it into the thickest part of the meat. Twist it just enough to make sure that the center of the meat is cooked all the way through. If not, turn the heat down just a bit, and continue cooking until it's done.
Total cooking time is totally dependent on the combination of the heat of your pan and the thickness of the meat you're cooking. The thicker the meat, the lower the temperature. You don't want to burn the outside, and leave the inside raw.
5. As you take the Blackened Salmon out of the pan, blot it on paper towels to remove any oil. Then, plate it immediately, it doesn't have to rest.
6. I served this with a Concentrated Citrus Sauce, Red Barley Rice, Mango Salsa, and Orange Glazed Carrots.