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Cast Iron Salmon Recipe

5 from 2 votes
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!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Seafood dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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

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)

Method
 

  1. Salmon Prep: Dry the salmon using paper towels. Apply a mix of salt, pepper, smoked paprika, and dried thyme generously on both sides.
  2. 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.
  3. Add Oil: Pour 2 tablespoons of olive oil once the skillet is heated, ensuring it coats the entire skillet with a quick swirl.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
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