how to cook salmon in a cast iron skillet

How to Cook Salmon Perfectly in a Cast Iron Skillet

Cooking salmon in a cast iron skillet is one of the best ways to achieve a beautiful, restaurant-quality crust while keeping the fish moist and tender. As an avid home cook and salmon lover, I’ve perfected my technique over the years and want to share my best tips and tricks for guaranteed success.

Why Cook Salmon in Cast Iron?

Cast iron skillets have some major advantages when it comes to cooking salmon fillets:

• Even heating – Cast iron maintains and conducts heat very well, helping prevent cold spots that lead to uneven cooking.

• Great sear – The pan gets hotter than stainless steel, allowing you to develop a crispy, flavorful crust without overcooking the center.

• Holds heat – Even after adding cold food, cast iron regains temperature quickly for consistent browning.

• Oven-safe – You can start the salmon on the stovetop then transfer directly to the oven.

• Natural nonstick – Well-seasoned cast iron develops a natural nonstick surface, preventing delicate fish from sticking.

For the best results, choose a heavy, pre-seasoned cast iron skillet. And make sure to heat it properly before adding the salmon.

Step-By-Step Instructions

Follow these simple steps for perfect cast iron seared salmon every time.

Ingredients:

• Salmon fillets, about 1-inch thick
• Olive oil or butter
• Salt and pepper
• Lemon wedges for serving (optional)

Instructions:

1. Pat salmon dry and brush both sides with oil. Drying prevents steaming.

2. Season flesh side with salt and pepper. Go light on thicker fillets so the seasoning doesn’t burn.

3. Heat cast iron skillet over medium-high heat for 2-3 minutes. When hot, add oil and let it shimmer.

4. Carefully place fillets flesh-side down. Sear for 4 minutes until golden. Reduce heat if pan is smoking.

5. Flip and cook skin-side down until opaque in center, about 2-5 minutes more.

6. Rest salmon on plate for 5 minutes before serving with lemon wedges.

And that’s all it takes for restaurant-quality salmon ready in less than 15 minutes!

Helpful Tips and Tricks

Follow these tips to take your cast iron salmon game to the next level:

• Dry fish well before cooking for optimal browning. Wet fish steams instead of searing.

• Use medium-high heat so the pan is very hot but not smoking. Too low and salmon steams.

• Preheat 3-5 minutes so pan is evenly hot. This prevents sticking and overcooking edges.

• Don’t move fish once placed in pan. Twitching leads to torn flesh. Let it cook undisturbed.

• Reduce heat if pan smokes or salmon browns too quickly. Regulate temperature as needed.

• Check doneness before final flip. Salmon should release easily when ready to turn.

• Let rest before cutting. Carryover cooking continues off heat.

With these handy tips, you’ll be pan-searing salmon like a seasoned pro!

Flavorful Additions

One benefit of stovetop salmon is how easy it is to infuse flavor. Try these tasty additions:

• Compound butter – Top with chipotle lime or roasted garlic butter.

• Fresh herbs – Sprinkle minced parsley, dill, basil or cilantro over fillets.

• Spices and seasonings – Coat with Cajun seasoning, lemon pepper or smoked paprika before searing.

• Citrus – Sear skin-side up with lemon, lime or orange slices.

• Garlic – Sauté minced garlic in oil before adding salmon.

• Wine or broth – Deglaze pan with white wine or chicken broth after removing salmon.

With just a small extra step, you can take seared salmon from basic to gourmet.

Serving Suggestions

Here are some stellar sides to serve with crispy cast iron salmon:

• Rice pilaf or couscous
• Quinoa or lentils
• Roasted asparagus, Brussels sprouts or broccoli
• Wilted spinach or kale
• Wedge salad with creamy dressing
• Roasted fingerling potatoes
• Fresh dinner rolls or focaccia

A quick veggie side and some bread or rice rounds out the meal beautifully. Get creative with seasonal produce!

Storing and Reheating Leftovers

Here are some tips for storing and reheating leftover cast iron salmon:

• Let cool before refrigerating in a sealed container for up to 3 days.

• Add any pan juices to keep fish moist.

• Refrigerate baked fillets whole or flake salmon into chunks.

• Reheat in microwave until warmed through, 1-2 minutes.

• Use as topping for salad or fold into pasta, rice or risotto dishes.

With proper storage, leftovers will retain moisture and flavor for quick salmon meals all week long.

The Benefits of Cast Iron

Cooking salmon in cast iron offers some unique advantages:

Retains Heat – Once cast iron is hot, it stays hot. This allows the exterior of the salmon to caramelize while the inside cooks gently.

Provides Great Sear – The cast iron gets significantly hotter than a stainless steel pan, so you can achieve a crisp, browned crust on the salmon fillets.

Naturally Non-Stick – A well-seasoned cast iron skillet has a natural non-stick patina. Salmon won’t stick if the pan is properly preheated.

Oven Safe – You can start the salmon on the stovetop then transfer the pan directly to the oven. This lets you baste the fish with butter or glaze as it finishes cooking.

Enhances Flavor – The porous cast iron seems to impart a richer flavor to everything you cook in it. Salmon is no exception.

With a little practice, cast iron salmon can become your go-to way to cook fresh fish fillets quickly. Just remember to thoroughly dry the fish, get the pan screaming hot, and watch closely so you don’t overcook the delicate salmon. Let the skillet do most of the work and enjoy your crispy, flavorful fish in minutes. What could be easier?