Classic Cast Iron Pan Seared Salmon
Achieve perfectly crispy skin and flaky flesh with this classic cast iron pan-seared salmon recipe.
Equipment
- Paper towels
- Sharp knife
- Cast iron skillet
Ingredients
Main Ingredients
- 6 ounces Salmon Fillets each, with skin on
- 1-2 tablespoons Olive Oil or Avocado Oil
- Salt Flaky sea salt or kosher salt, to taste
- Black Pepper Freshly ground, to taste
- Lemon Wedges For serving
- Fresh Herbs (optional): Dill or parsley, for garnish
Instructions
Preparation
- Pat salmon fillets dry, especially the skin. Score the skin a few times with a sharp knife to prevent curling.
- Drizzle salmon with olive oil, then season the flesh lightly with salt and pepper. Season the skin side more generously, pressing the seasonings in.
- Heat a cast iron skillet over medium-high heat for 3-5 minutes until very hot. Add 1-2 tablespoons of high-smoke point oil and swirl to coat.
Cooking
- Place salmon fillets skin-side down in the hot oil. Gently press each fillet with a spatula for 30 seconds for even contact.
- Cook undisturbed for 4-6 minutes until the skin is golden brown and crisp, and the flesh is opaque two-thirds up.
- Carefully flip the salmon and cook for another 2-4 minutes until desired doneness (125-130°F for medium-rare, 135°F for medium).
Serving
- Transfer salmon to a plate, skin-side up, and let rest for a minute or two. Garnish with fresh lemon wedges and herbs if desired.
Notes
Ensure your pan is hot enough for a good sear. Pressing down on the salmon initially helps achieve an even, crispy skin.