Place a large cast iron pan on your stove and set heat to medium-high.

Rinse the salmon fillet and pat dry with a paper towel. Remove any small pin bones with tweezers. 

Cut the fillet into 4 even pieces, lightly brush with oil. 

Combine the spices in a bowl and mix then sprinkle evenly over the fillets. Slice the lemons into half circles and squeeze one or two slices over the salmon fillets. 

When the cast iron pan is hot add a few tablespoons of a high heat oil ( I like using avocado oil) and a tablespoon of butter, or ghee. Place the salmon fillets skin side up ( seasoned side down) place half the lemon slices around the pan next to the fillets and cook the salmon for 2 minutes. Carefully flip the fillets using a fish spatula or other thin spatula and cook for 4-5 minutes. You want the salmon to be just set inside, no albumin leaking out. Press on the fish for firmness and to see if it will start to flake apart. These fillets take at max 8 minutes to cook. 

Once done, transfer to plates and serve immediately with the rest of the lemon slices. 

Serve with your choice of sides. Any grain such as couscous or rice, vegetables such as sautéed or a salad goes great.