Cast Iron Salmon
Master restaurant-quality salmon at home with these six foolproof cast iron techniques. Achieve crispy skin, flaky interiors, and bold flavor in just 25 minutes—perfect for weeknights or elegant dinner parties.
Equipment
- 1 Cast-iron skillet 10–12 inch, well-seasoned
- 1 Fish spatula For flipping without breaking the fillet
- 1 Paper towels For patting dry the salmon
Ingredients
- 4 Salmon fillets 6 oz each skin-on, preferably center-cut
- 2 tbsp High-smoke point oil Avocado grapeseed, or clarified butter
- 1 tbsp Kosher salt Or to taste
- 2 tsp Black pepper Freshly ground
- 2 cloves Garlic Minced; substitute ½ tsp garlic powder if needed
- 1 Lemon Cut into wedges
- 2 tbsp Fresh herbs Dill parsley, or thyme; or 2 tsp dried herbs
Instructions
Prepare the Salmon
- Pat the fillets dry thoroughly. Season with salt and pepper. Let rest at room temp for 10 minutes.
Preheat the Skillet
- Heat cast iron over medium-high for 3–4 minutes until water sizzles on contact.
Add Oil and Place Salmon
- Add oil, swirl to coat. Place salmon skin-side down, press gently for 10 seconds.
Cook the Salmon
- Cook 4–5 mins skin-side down. Flip and cook 2–3 mins more. Internal temp should be 125–130°F.
Rest
- Transfer to plate. Let rest 2 minutes to redistribute juices.
Garnish and Serve
- Squeeze lemon over fillets and sprinkle with herbs. Optionally top with compound butter.
Notes
Nutrition (Per Serving):
- Calories: 350 kcal
- Protein: 34g
- Fat: 22g
- Carbohydrates: 1g
- Sodium: 540mg
- Potassium: 780mg