Classic Cast Iron Pan Seared Salmon
This recipe guides you through creating perfectly seared salmon with crispy skin in a cast iron pan. It's a quick and easy method for a delicious and healthy meal.
Equipment
- Cast iron skillet
- Paper towels
- Spatula
- Spoon
Ingredients
Main Ingredients
- 6 oz salmon fillet skin-on
- 1-2 tbsp olive oil or avocado oil
- Kosher salt to taste
- Black pepper freshly ground, to taste
- 1-2 tbsp butter optional
- Fresh herbs e.g., thyme sprigs, rosemary, dill - optional
- Lemon wedges for serving
Instructions
Preparation
- Take the salmon out of the refrigerator 15-20 minutes before cooking to bring it to room temperature.
- Pat the salmon fillets extremely dry with paper towels, especially the skin, then season generously with salt and pepper.
Cooking
- Heat a cast iron skillet over medium-high heat for 3-5 minutes until very hot but not smoking excessively.
- Pour 1-2 tablespoons of high-heat oil into the hot pan and swirl to coat the bottom.
- Place salmon fillets skin-side down into the hot oil, gently pressing for 10-15 seconds to ensure good contact.
- Cook undisturbed for 4-7 minutes until the flesh turns opaque two-thirds of the way up and the skin is golden brown and crispy.
- Optionally, add butter and herbs to the pan, then tilt and baste the salmon with the melting butter for the last minute or two.
- Carefully flip the salmon and cook for another 1-3 minutes until cooked through and easily flaked.
- Remove the salmon from the pan and let it rest for 2-3 minutes before serving, then finish with a squeeze of fresh lemon juice.
Notes
Ensure your salmon is very dry for crispy skin. Do not overcrowd the pan, cook in batches if necessary. The cooking times are estimates and may vary based on the thickness of your salmon fillet and desired doneness.