Simple Sockeye Salmon

Preheat the oven to 400ºF. In a small bowl, combine the garlic powder, onion powder, dill and smoked paprika; mix well. Place a cast iron or other heavy bottomed, ovenproof skillet over medium heat until very hot, 3 to 4 minutes. While the skillet is heating, pat the salmon filets dry very thoroughly with paper towels. Brush the tops with 1 tablespoon of the avocado oil. Season generously all over with salt; sprinkle lightly with pepper. Sprinkle the fish with the spice mixture.

Swirl the remaining 1 tablespoon avocado oil over the bottom of the skillet and add the salmon immediately, skin side down. Cook undisturbed until the skin begins to crisp and release from the pan (gently lift one side with tongs to check) and the flesh is cooked about one-fourth of the way up the side, 3 to 4 minutes. Turn off the heat. Drizzle the fish with the lemon juice; transfer the skillet to the oven.

Roast until the fish is done to your liking, 2 to 4 minutes for medium rare (120ºF on a meat thermometer stuck into the thickest part). Add another 2 to 3 minutes if you prefer it cooked more (125-130ºF for medium). Serve.