Mix all of the spices and herbs together in a small bowl and set aside.

Pat down both sides of each salmon filet.

Brush both sides of each filet with melted butter.

Cover both sides of each filet with the blackening seasoning and pat down to make sure it sticks on the fish.

Heat the neutral oil in a large frying pan over medium heat.

Once the oil is hot, add salmon to the pan and cook on one side for 5 minutes. It should look a little dark but not burnt, so watch the temperature of the heat.

Flip the salmon and cook 5-7 minutes, depending on the thickness of your filets. If the salmon is getting too dark, reduce the heat to medium low. An instant read thermometer should register 135°F to 140°F. The salmon will continue to cook a little while resting, so let it rest for several minutes.

Add butter to a small frying pan over medium heat.

Once the butter has melted, add the flour and whisk into the butter, creating a roux. Cook for about 1 minute.

Slowly add the heavy cream and whisk into the roux until it’s smooth.

Add the turmeric, pepper, and salt and whisk to combine. The sauce should be just slightly thick.

Serve the blackened salmon with a little turmeric cream sauce, a lemon wedge, and a light shower of fresh parsley.