This is so simple yet the smoky spiciness of the cajun lifts the salmon enormously.
Bring the frypan to medium heat.
Pour the spice blend onto a plate. Coat the upper flesh of each salmon fillet with the blend.
Place skin-side down on the frypan. Fry until cooked approximately 3/4 through.
Gently turn each fillet. Cook for about 1 minute then turn off the heat. the salmon will finish cooking with the residual heat. If you do not like the crispy fish skin, gently peel it off.
Serve each fillet with the cajun side up, with your favourite salad.
Other spice blends can be used also eg moroccan, dukkah