If you don't like too much heat, you can reduce the amount of cayenne pepper in this recipe. I use whichever salmon is in season, sustainable, and wild. You can leave the skin on and eat it, but if you're not into the skin you can either slice it off before cooking the salmon, or leave it on because the salmon easily separates from the skin once it's cooked.
Combine all the spices and seasonings in a large shallow bowl or plate, and blend well.
Coat the salmon fillets fully with olive oil and then dip them in the bowl of spices to coat the fillets. Coat all sides.
Warm a skillet on a medium heat and add the butter or oil to it.
Place the salmon fillets in the skillet with the skin side up and cook for a few minutes to blacken the bottom.
Flip the fillets over to blacken the skin side. When the flesh is turning a lighter color but still a bit pink in the middle and the layers are just beginning to flake, it's done.