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Combine smoked paprika, onion powder, garlic powder, cayenne pepper, dried thyme, dried oregano, black pepper, and salt in a small bowl.
Stir thoroughly with a spoon or small whisk until all spices are evenly mixed.
To use: Pat your protein (fish, chicken, shrimp, or steak) dry and generously coat both sides with the seasoning blend.
Heat a cast-iron skillet over medium-high until smoking, add oil or butter, then place seasoned protein in skillet.
Cook 3–5 minutes per side, until a dark crust forms and internal temperature reaches 145°F for fish or 165°F for chicken.
Store any leftover seasoning in an airtight container in a cool, dark place for up to 6 months.