Preheat a large cast iron skillet on medium-high heat for about 5 minutes.

While the pan is heating, add the spices to a small bowl and toss with a fork to mix well.

Trim any thin pieces from the edges of the salmon fillet and cut it into 6-ounce portions. Pat well with paper towels then drizzle the fillets with 1 tablespoon of oil, using your fingers to spread the oil over the fleshy sides.

Sprinkle the flesh of the salmon with the blackened seasoning mix, including the sides but not the skin. Press the seasoning into the fish so it adheres then shake off any extra.

Add the rest of the oil to the skillet and heat for 30 seconds (and turn on the stove's overhead fan). Starting with the short sides of the fillets, place the salmon in the pan. Cook undisturbed for 2 minutes until the salmon easily release from the pan. Flip to the other short side and cook for another 2 minutes, then flip and cook the top fleshy side of the salmon for 2 minutes. Cook until the seasonings brown and the fish moves easily in the pan. Flip to the to cook skin side down for another 3 minutes or until the salmon begins to firm up and flake and looks cooked through. It should still be somewhat pink in the middle. Transfer to a serving platter or plates, add a squeeze of lemon and serve with tartar sauce. The salmon is great served hot or chilled