2 5-to-6 oz skinless salmon filets
2 T unsalted butter
Half a lemon, cut lengthwise, then cut lengthwise again
2 T cumin seeds, toasted and ground
2 T packed dark brown sugar
1/4 cup sweet paprika
2 T ground ancho
1/2 t cayenne
1/2 t ground mace
2 T salt
1 T ground black pepper
2 T unsalted butter, softened
Really darkened salmon
Mix all the spices together in a small bowl.
Using a flexible spatula, coat the top of the salmon filets with half of the softened butter. You might not use it all – you just need a thin, complete coat. Don’t worry about making it too even.
Sprinkle the buttered salmon with the spice mixture (a shaker is very helpful) to cover. You shouldn’t be able to see any butter through the spices.
Press the spices gently with your palm to help them adhere. Turn the filet over and repeat the buttering and coating.
Melt the remaining butter in a medium sauté pan or cast-iron skillet. When the foaming subsides, lay the salmon in the pan. Cook for three minutes, then turn and cook for an additional two to three minutes.
Remove from pan and plate with lemon quarter. Squeeze lemon juice over just before eating.