1. Prepare the Cocoa Spice Rub:

• In a small bowl, combine the cocoa powder, smoked paprika, cumin, cinnamon, cayenne pepper (if using), garlic powder, onion powder, brown sugar, salt, and pepper. Stir until well mixed.
• Taste the rub and adjust the seasoning if needed (add more cayenne for heat, or a bit more brown sugar for sweetness).

2. Season the Salmon:

• Pat the salmon fillets dry with paper towels. This helps the spice rub adhere better and promotes even cooking.
• Rub the cocoa spice mixture generously over both sides of the salmon fillets, pressing gently so the rub sticks. You can also season with a bit of extra salt and pepper at this stage.

3. Cook the Salmon:

• Heat a large skillet over medium-high heat and add the olive oil.
• Once the oil is hot, place the salmon fillets in the skillet, skin-side down (if using skin-on salmon). Cook for about 4-5 minutes on the first side, without moving the fillets, until the skin is crispy and the fillet is almost cooked through.
• Flip the fillets over and cook for another 2-3 minutes, or until the salmon reaches your desired doneness. The internal temperature of the salmon should be around 125°F (52°C) for medium-rare, or 145°F (63°C) for fully cooked.
• If you’re using thicker fillets, you can also transfer the skillet to a preheated oven at 400°F (200°C) for an additional 5-6 minutes to ensure even cooking.

4. Serve:

• Once the salmon is cooked, remove it from the skillet and let it rest for a few minutes.
• Garnish with lemon zest and fresh cilantro or parsley, if desired.
• Serve with your favorite sides, like roasted vegetables, couscous, quinoa, or a simple green salad.