Place the salmon on a plate. Rub 1 tbsp of the vegetable oil onto both sides of the salmon filets.
Spoon the blacken seasoning over the fish and spread around (both sides_. I use about 1/2 tablespoon per filet. You can adjust the amount based on your preference. The more you use, the spicier it will be and the less you use, the milder it will be.
Heat the remaining vegetable oil in cast iron skillet over high heat.
Place salmon on the hot cast iron pan and let it cook for 3 minutes. Time it and don't move the fish, so it can get that beautiful blackened crust on it.
Flip and cook another 2-3 minutes until the salmon reaches an internal temperature of 145 degrees F.
Remove to a separate plate and allow it to cool for a few minutes. Serve warm and enjoy!
Refrigerate leftovers in an air tight container for up to 4 days.