Heat a large skillet over medium heat.
In a small bowl, make the blackened seasoning by combining all the ingredients. Stir to combine.
Season the salmon with the blackened seasoning.
When the pan is warm, add in the coconut oil. Cook the salmon, starting skin side down if it has skin. Cook for 3-5 minutes, then flip and cook another 2-3 minutes, or until the salmon has an internal temperature of 125ºF.
Serve warm, topped with chunky guacamole. I love this with cauliflower rice risotto and roasted asparagus!
Leftovers will keep in an airtight container refrigerated for at least 5 days.
As always, lots of tips, FAQs and substitution info in the Recipe Notes below!