Blot each salmon filet dry. Using 1 tablespoon of the oil, drizzle oil over the top of the filets.

Sprinkle blackened seasoning evenly over the top of the fish and let stand at room temperature for 10-15 minutes.

Heat the remaining 2 tablespoons of oil in a non-stick or cast iron skillet over medium high heat. Place the salmon fillets top side down in the pan and cook for 2-3 minutes until nicely charred and it releases easily from the pan.

Flip the salmon and cook an additional 2-3 minutes until the fat begins to render and the fish flakes easily with a fork. Serve with lime and parsley if desired and enjoy!