After many many tries, Hubs and I have finally come up with a great spice mix for salmon (I use extra red pepper flakes on his). Tonight I served it with garlic mashed potatoes and green beans.
Hot Mexican Chili Powder
Red Pepper Flakes
Sprinkle salmon with desired amount of each spice – I usually just do a light dusting of each.
Pan sear in a little bit of oil (skin side down first – when you turn the fish, you should be able to remove the skin in one piece). Turn gently and cook until internal temperature reaches 120.