Blackened Salmon w / Lemon Pepper Butter Sauce

Pan seared blacked salmon filet, served with a lemon pepper butter sauce. Pat dry salmon filets. Coat flesh side of salmon with high smoke point oil. Sprinkle flesh side generously with Blackening season, add salt to taste depending on salt level of blackening seasoning used. Let salmon sit while butter sauce is prepared. In small skillet or saucepan, heat One(1) tablespoon of unsalted butter over medium heat until it melts down and starts to foam. Sprinkle in 1/2 Tsp garlic powder and about Two (2) teaspoons of fresh cracked black pepper. Add 1/2 tsp salt. Allow garlic and pepper to sizzle up about 30 seconds. Turn heat to low and swirl in Four (4) tablespoons more of unsalted butter. Continue to swirl until butter is melted. Squeeze in about One (1) tsp lemon juice and zest in about 1/4 a lemon rind. Stir and taste. Adjust salt and pepper to taste. Add in a teaspoon of dried parsley and dried chives if desired (optional). Stir and taste again, adjusting salt and pepper as needed. Pour into a dish and place somewhere to keep the butter sauce nice and warm. SALMON Blackening Pre heat oven to 350. Add a teaspoon of butter a good few splashes of high smoke point oil into a skillet (cast iron works best). Medium to medium high heat. Once butter solids start to brown, lay salmon skin down and hold it in place for about 10 seconds to allow skin to adjust and prevent side curling. Cook salmon about 2 to 3 minutes. Once you start smelling the skin browning (or take a peek), turn heat up to medium high. Flip to flesh side, allow flesh side to cook a few minutes until the blackened seasoning has caramelized well. Move the skillet around during all cooking processes to ensure even cooking. Sprinkle some salt on the skin side while the flesh side is cooking. Once flesh side is blackened, turn back to the skin side. Take a temperature check to see where the internal temp is at. Should be around 100 by the time it goes into the oven. Place skillet into oven and allow to bake off at 350 for a few minutes until internal temperature starts hitting around 140. Remove and place salon onto another dish and allow to rest about 5 minutes. Internal temperature should rise to 145. Enjoy.