I love salmon. I blacken mine. I use blackening seasoning from the store. Or cajun seasoning. Expensive or cheap doesn't matter much to me but if you are picky, use I think it is Paul Prudhomme's (sorry, can't remember his name and wouldn't be able to spell it if I could). He is a chef and his is great. Not sure on the carb counts.

I usually either dip the salmon fillet or steak in melted butter or spray with olive or canola oil. Then, I lightly dust the fillet/steak with the seasoning. I fry in a non-stick pan on both sides until fish is flaky. Sometimes, I add butter to fry in as well.

My other variation is using sesame oil and dusting with sesame seeds.

I usually make this on the weekend and portion up to have as an accompaniment (??) to salad or IN the actual salad. Very lush tasting.