In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper to create the blackening spice blend.

Pat the salmon fillets dry with paper towels. Brush both sides of the fillets with olive oil.

Generously coat both sides of the salmon fillets with the blackening spice blend, pressing it into the fish to ensure it adheres well.

Heat a large skillet over medium-high heat until hot. Add a little more olive oil if needed to coat the bottom of the skillet.

Carefully place the salmon fillets in the skillet, skin-side down if applicable. Cook for about 4-5 minutes without moving them, until the edges start to blacken and the salmon is cooked about halfway through.

Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

Remove the salmon from the skillet and drizzle with lemon juice. Garnish with chopped parsley before serving.