How to Cook Salmon in a Cast Iron Skillet in the Oven: A Step-by-Step Guide

Cooking salmon in a cast iron skillet in the oven is one of the easiest and most delicious ways to prepare this healthy fish. The cast iron skillet provides even heat distribution, allowing the salmon to cook perfectly without drying out. And by starting the salmon on the stovetop before finishing in the oven, you get that lovely crispy sear on the outside.

In this detailed guide, I’ll walk you through the simple process of making oven-baked salmon in cast iron, from start to finish We’ll go over

• Benefits of cooking salmon in cast iron
• Tips for choosing the right salmon
• Ingredients and equipment you’ll need
• Step-by-step instructions
• Serving suggestions and recipe variations
• Storage instructions

After reading this guide you’ll be fully prepared to make tender flaky salmon with crispy skin in your cast iron skillet and oven. So let’s get started!

Why Cook Salmon in Cast Iron?

Cast iron is ideal for cooking salmon because it:

• Distributes heat evenly to prevent overcooking. Salmon cooks quickly and can dry out, so even heat is key.

• Can withstand very high temperatures for searing. You want that crusty exterior without burning.

• Retains heat well for thorough cooking when transferred to the oven.

• Adds a bit of beneficial iron to your meal.

• Gets better over time as the skillet seasons.

So for the best results, be sure to use a well-seasoned cast iron skillet. This allows you to brown the salmon properly without sticking.

Choosing the Right Salmon

The variety of salmon makes a difference in taste, texture, and fat content. Here are some guidelines:

• Wild-caught salmon has a richer flavor and is leaner than farmed. Opt for wild when possible.

• Sockeye is the leanest and has deep red flesh. It’s a great choice for searing.

• Coho has a mild flavor and medium fat content, so it stays moist when cooking. A good middle ground.

• King is very high in fat, making it harder to overcook. Best for beginners.

• Skin-on helps retain moisture. Cook skin-side down first for crisping.

• Center-cut fillets about 1-inch thick work well. Uniform thickness = even cooking.

Oven-Baked Salmon in Cast Iron: Ingredients

Cooking salmon in cast iron requires just a few simple ingredients:

• Salmon fillets, skin-on – 4 fillets, about 4-6 oz each

• Olive oil – For brushing on the fish

• Salt and pepper – For seasoning

• Butter – For basting while cooking

• Fresh herbs like dill, thyme, or tarragon (optional)

• Lemon wedges – For serving

That’s it! Salmon takes beautifully to just a touch of seasoning and butter.

Equipment Needed

You’ll need just basic kitchen tools:

• Cast iron skillet, well-seasoned – 10 or 12 inches

• Baking sheet (for oven-safe grip)

• Spatula for turning fish

• Brush for olive oil

• Aluminum foil (optional, for easy cleanup)

Be sure to have oven mitts or a towel handy as well. Cast iron gets very hot!

Step-by-Step Instructions

Follow these simple steps for perfect oven-baked salmon in cast iron every time.

1. Heat the cast iron skillet

• Place empty skillet in oven and preheat to 400°F.

• Let skillet heat for at least 10 minutes once to temperature.

2. Prep the salmon

• Pat fish dry with paper towels.

• Brush both sides with olive oil and season with salt and pepper.

3. Sear the salmon

• Using mitts, carefully remove hot skillet from oven.

• Place fillets skin-side down in hot skillet.

• Sear for 2-3 minutes until browned.

4. Transfer to oven

• Flip fillets and place skillet in oven directly on rack.

• Bake 6-8 minutes until opaque and flaky.

5. Baste and finish

• Remove skillet using mitts.

• Top fillets with butter, herbs, and lemon juice.

• Tent foil over skillet and rest 3-5 minutes before serving.

• Use spatula to gently transfer salmon to plates.

And your tender, flaky cast iron oven-baked salmon is ready! The key is preheating the skillet well before searing. Let the oven and pan get nice and hot for best results.

Serving Suggestions

Salmon made in cast iron is delicious on its own, but here are some tasty ways to serve it:

• Rice pilaf or quinoa

• Roasted potatoes or veggies

• Fresh green salad or spinach

• With Hollandaise or beurre blanc sauce

• Over mixed greens for salad

• On toasted bread for open-faced sandwiches

Recipe Variations

Once you master the basic method, get creative with flavors!

• Use Cajun seasoning instead of just salt and pepper

• Add minced garlic or lemon slices to pan when cooking

• Top with pesto, salsa, or chutney

• Infuse oil with herbs and chili flakes to brush on

• Glaze with teriyaki, honey, or hoisin sauce

• Stuff fillets with cream cheese, spinach, or sun-dried tomatoes

The possibilities are endless for customizing your salmon.

Storing and Reheating Leftovers

Salmon keeps well for a few days:

• Refrigerate for up to 3 days in an airtight container.

• Freeze for up to 3 months; thaw overnight in fridge before using.

To reheat, use one of these methods:

• Warm gently in skillet on stove over medium-low.

• Bake in a 350°F oven wrapped in foil until heated through.

• Microwave in 30 second increments, checking frequently.

Enjoy your leftovers in salads, sandwiches, pasta, or on its own!

So that’s everything you need to know to make foolproof oven-baked salmon in cast iron with gorgeous crispy skin and moist, flaky meat. What could be easier? With just a well-seasoned skillet and a hot oven, you can enjoy gourmet restaurant-quality salmon any night of the week. Give this simple yet delicious cooking method a try soon. Your family will love it!

Baking salmon at 400°F (200°C) is generally preferred for its ability to create a crisper skin and firmer texture while still keeping the salmon moist.

After searing salmon, baking it in a preheated oven at 350°F for 10-15 minutes should ensure it’s cooked through. Alternatively, baking for 20 minutes at 400°F (204°C) can also work, depending on the salmon’s thickness.