← Browse recipes Simple Cast Iron Salmon
salmonseafoodquickhealthycast ironmain dish
Ingredients
- 3 - 8 oz salmon fillets with skin
- 2 Tablespoons olive oil
- 1 lemon
- 2 Tablespoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Allow the fish to come to room temperature before pan frying.
- Pat the salmon dry and season all over with salt and pepper.
- Coat the cast iron skillet well in olive oil, then heat it to medium high. The oil should be shimmering before you add the fish.
- Place the salmon, skin side down and reduce heat to medium low.
- Sprinkle with Italian seasoning and a squirt of lemon juice.
- Allow the fish to fry skin side down, undisturbed, until it becomes crispy (about 5 minutes for an inch thick filet). If you find the filets are buckling, you can press down on them firmly with a fish spatula.
- When the skin is crispy and the sides of the salmon filet turns from a translucent pink to opaque lighter colour from the bottom up to the top, flip the fish over and cook the rest of the way. The skin should release nicely from the pan at this point.
- Cook for another minute, until the salmon reaches medium rare (120 F) or medium (125 F to 130F) when a thermometer is inserted into the middle of the thickest part of the filet.
Recipe Notes
The author recommends allowing the fish to reach room temperature before cooking to ensure even heating and using a high smoke point oil like avocado or canola if olive oil is not preferred. The author suggests serving leftovers in salads, pasta, wraps, or rice bowls.
Reader Comments
Most users praise the recipe for creating crispy skin and perfectly cooked, moist fish. One user expressed concern regarding the recommended internal temperature of 130°F, noting that 145°F is often cited as the official food safety standard for salmon, though the author notes that personal preference and raw consumption are factors.