Prepare the Cajun spice mix: In a small bowl, combine the smoked paprika, dried oregano, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper. Stir until the mixture looks uniform and smells wonderfully fragrant.

Coat the salmon: Brush each salmon fillet lightly with olive oil. Sprinkle the spice mix generously over both sides, pressing it gently into the flesh. You'll see the fillets take on a rich, dark red colour as the spices cling to the surface.

Heat the pan: Place a large frying pan or skillet over medium-high heat for about 2 minutes. Add the remaining olive oil and swirl to coat. The oil should shimmer and ripple across the pan when it's hot enough.

Sear the salmon: Lay the fillets in the pan, presentation side down. You'll hear a satisfying sizzle immediately. Cook for 3-4 minutes without moving them. The edges will turn a deep, dark brown, and the aroma will become smoky and intense.

Flip and finish cooking: Carefully flip each fillet using a spatula. The cooked side should be a rich, almost blackened crust with a slight crispness. Cook for another 3-4 minutes, until the flesh flakes easily with a fork and the centre is opaque.

Prepare the garlic butter: Reduce the heat to low. Push the salmon to one side of the pan. Add the softened butter and minced garlic to the empty space. Stir the butter and garlic together for about 30 seconds, until the garlic becomes fragrant and the butter is melted and bubbly.

Baste and serve: Spoon the garlic butter over each fillet, letting it pool around the edges. The butter will turn a light golden colour and smell deeply savoury. Remove the pan from the heat. Garnish with fresh parsley and serve immediately with lemon wedges.