Cast iron salmon is so tasty your friends will think you hired a chef.
Your grandma swore by cast iron and after eating this cast iron salmon you will see why. Perfectly cooked flaky fish and a crispy skin add to the delicacy of this incredibly versatile fish. The fat content in salmon allows for bold flavor combinations without muddling the deliciousness of the fish, which makes for an excellent one pan meal to those with a busy schedule, taking less than twenty minutes start to finish. Giving you extra time for family or relaxation; and who doesn’t need a little extra time these days.
With how healthy, simple, and delicious this meal is it’s no wonder that it has become one of our go to week night dinners. Plus changing out the vegetables and sides can breath new and exciting options to this meal. Tired of potatoes, try switching to couscous or a side of wild rice. Not a fan of green beans, give some roasted brussel sprouts or steamed broccoli a chance. Lightly seared asparagus pairs perfectly with cast iron salmon and is a favorite of mine.
The versatility of this dish is only limited by your imagination. If you are a little stumped on what to try next or unsure of what might pair well, simply ask your local produce purveyor. This is a great way to learn what is in season and more than likely they will happily tell you their favorite veggie and how to make it. I find it is always nice to get to know the produce purveyor, it is kind of like having a man on the inside to help you make the most out of your meal. Who doesn’t love a little help with dinner ideas now and then.
Cast Iron Salmon
Salmon is a delicious and healthy meal option chocked full of vitamins, minerals and healthy fat in the form of fish oil. When choosing your salmon, I always try to find fresh wild caught salmon over farm raised options. Wild caught salmon tends to be leaner, and has a vibrant natural color, (farms tend to add dyes to the fish food to “improve the look of the meat”, no thanks). Wild caught salmon also has a firmer texture when cooked, providing a better eating experience and flavor.
Ingredients
- 2 salmon fillets with skin each about 8 oz
- 2 tablespoons of extra virgin olive oil
- 1 fresh lemon
- 2 teaspoons of dried herbs mix of thyme, oregano and basil work well
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
How to Make Cast Iron Salmon
Step 1: Before you start, let the salmon fillets sit out for about 15 minutes to reach room temperature.
Step 2: Gently pat the salmon dry with paper towels (moisture is the enemy of crispy skin). Season the fillets evenly with salt and pepper.
Step 3: Drizzle the olive oil into your cast iron skillet and heat it over medium-high heat. The oil is ready when it shimmers but isn’t smoking.
Step 4: Place the salmon in the skillet, skin side down. Immediately turn the heat down to medium-low. Sprinkle your dried herbs over the fillets and add a squeeze of fresh lemon juice.
Step 5: Let the salmon cook undisturbed for about 5 minutes.
Step 6: Once the skin is crispy and the color changes to a lighter pink halfway up the fillet, it’s time to flip. Cook for another 1-2 minutes on the other side. If you want a medium-rare center, aim for an internal temperature of 120°F. 130°F will give you medium.
FAQs & Tips
Cast iron pans have stood the test of time for a good reason. Virtually indestructible, cast iron is one of the best pans for cooking because they conduct and retain heat so well.
What is the best way to use a cast iron pan?
Always heat your cast iron pan up first, before adding in any oil, butter or food. This allows the pan to disperse the heat evenly and helps to prevent any food (especially that delicious salmon skin) from sticking.
What can I do to make the salmon skin more crispy?
You want to be sure and wipe any moisture from the skin of your salmon, this will ensure a brown and crispy skin.
Save time in the future by making your seasoning mix ahead of time.
I like to mix my dried herbs, salt and pepper in advance so it is ready when ever i need it. You can label this as your fish seasoning and keep it in the pantry for about three months.
Don’t forget about the leftovers.
Extra salmon can be cooled and stored in an airtight container in the fridge for up to three days. If you don’t want to go through reheating leftovers, salmon is also delicious cold. Whether in salads, crumbled and made into salmon cakes, or folded into pasta—salmon retains its flavors and will yield itself to near any meal or purpose.
Serving Suggestions
Now that you have your salmon, perfectly cooked, you are going to need a delicious side dish, a little something extra to help round out your meal. Mama always said you gotta eat your veggies.
I personally love fresh asparagus or green beans with my salmon and find that they complement the flavor of the fish perfectly. Plus the addition of the greens makes for a great food photo for your socials or just wowing your friends.
If you’re a condiment lover, a tangy tarter sauce might be right up your alley.
Cast Iron Salmon
Ingredients
- 2 salmon fillets with skin each about 8 oz
- 2 tablespoons of extra virgin olive oil
- 1 fresh lemon
- 2 teaspoons of dried herbs mix of thyme, oregano and basil work well
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground black pepper
Instructions
- Before you start, let the salmon fillets sit out for about 15 minutes to reach room temperature.
- Gently pat the salmon dry with paper towels (moisture is the enemy of crispy skin). Season the fillets evenly with salt and pepper.
- Drizzle the olive oil into your cast iron skillet and heat it over medium-high heat. The oil is ready when it shimmers but isn’t smoking.
- Place the salmon in the skillet, skin side down. Immediately turn the heat down to medium-low. Sprinkle your dried herbs over the fillets and add a squeeze of fresh lemon juice.
- Let the salmon cook undisturbed for about 5 minutes.
- Once the skin is crispy and the color changes to a lighter pink halfway up the fillet, it's time to flip. Cook for another 1-2 minutes on the other side. If you want a medium-rare center, aim for an internal temperature of 120°F. 125°F to 130°F will give you medium.
Nutrition
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