For the cilantro lime butter

1. Leave butter on the counter to soften. Alternatively, place butter in a small bowl or ramekin and microwave in 5-10 second intervals to soften. Do not melt. Add garlic, cilantro, and lime juice.
2. Use a fork to mix the butter together until combined. Form the butter into an imperfect ball and keep in the fridge until ready to serve

For the salmon

1. Generously season each salmon filet with blackening seasoning until fully coated on all sides. Note, store-bought blackening seasoning tends to be salty. If you’re salt sensitive, I’d recommend using a thin dusting. Squeeze a little lime juice over each side of each filet and rub it in.
2. Heat 1 tablespoon of olive oil in a cast iron skillet on medium-high heat. Once hot, sear salmon for 3-4 minutes per side, flipping once, for medium. Sear for 4-5 minutes per side if you prefer your salmon more flakey and well done. Do not move, prod, or poke salmon while cooking. Leave it alone to let a crust form.
3. Plate and top each salmon filet with a spoonful of cilantro lime butter and serve with a lime wedge and additional chopped cilantro.

Blackening seasoning

1. Combine all ingredients in a small bowl or container and mix to incorporate. This recipe makes 6 tablespoons so you will have plenty extra.