Cast Iron Salmon Recipe
Get ready for an easy, flavourful seafood dish with this Cast Iron Salmon recipe. Using a cast iron skillet ensures even cooking and a beautifully seared finish. Packed with Omega-3 s, this dish is both healthy and delicious!
Equipment
- Cast iron skillet (12-inch recommended for even heat distribution)
- Spatula (for flipping the salmon)
- Tongs (for handling the fillets)
- Lemon squeezer (optional, for juicing)
- Paper towels (for patting salmon dry)
- Basting brush (optional, to brush butter over salmon)
Ingredients
- 4 salmon fillets 6 ounces each, skin on or off, depending on preference
- 2 tablespoons olive oil or avocado oil for higher heat
- 1 lemon sliced, for garnish and juice
- 1 tablespoon butter optional for extra flavor
- 3 garlic cloves minced
- Fresh herbs such as thyme or parsley for garnish
- Salt and pepper to taste
- 1 teaspoon smoked paprika optional for extra flavor
- 1 teaspoon dried thyme or any other herbs like rosemary or dill
Instructions
- Salmon Prep: Dry the salmon using paper towels. Apply a mix of salt, pepper, smoked paprika, and dried thyme generously on both sides.
- Warm the Cast Iron Skillet: Position your skillet over medium-high heat. Allow it to warm for around 3-5 minutes till it's sizzling hot.
- Add Oil: Pour 2 tablespoons of olive oil once the skillet is heated, ensuring it coats the entire skillet with a quick swirl.
- Cook the Salmon: Put the salmon in the skillet, skin down if you kept the skin. Use a spatula to gently press, securing that the whole skin touches the skillet. Hold your horses and wait for about 3-5 minutes without disturbing the fillets to achieve a crispy, golden brown skin.
- Turn over the Salmon: Maneuver the salmon adeptly to flip using tongs or a spatula. Incorporate minced garlic and butter (optional) into the skillet. Let it cook for an extra 2-3 minutes while coated with garlic butter until it's cooked to your taste (a 125-130°F internal temperature for medium).
- Lemon Juice & Herbs: Drip some fresh lemon juice over the salmon and dust it with fresh herbs such as thyme or parsley for a kick of flavour.
- Serve: Finally, transfer the salmon to a plate, decorate with lemon and fresh herbs, and serve without delay.
Notes
- For crispy skin: Make sure the skillet is hot before adding the salmon and avoid moving it too soon to get that perfect sear.
- Don't overcrowd: Cook the salmon in batches if your skillet isn't large enough. Crowding will lower the heat and prevent proper searing.
