Cast Iron Skillet Seared Salmon

5.0
(3)
3 Reviews
2 Photos

Nothing beats salty, crisp-chewy salmon skin, and this recipe nails it. The cooking method gives the fish a delicate, "steamed" texture. Use a cast-iron skillet for the best results, and don’t uncover or move the fillets while they cook!

Submitted by Stiritup
Updated on November 20, 2024
Prep Time:
5 mins
Cook Time:
10 mins
Additional Time:
15 mins
Total Time:
30 mins
Servings:
6
Yield:
3 salmon fillets
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Ingredients

Original recipe (1X) yields 6 servings

  • 3 (8 ounce) center-cut salmon fillets, with skin

  • 1 teaspoon garlic-pepper seasoning

  • ½ teaspoon dried dill weed

  • 1 tablespoon salt

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

Directions

  1. Pat fillets dry with a paper towel and set in a baking dish, skin-side down. Sprinkle with garlic-pepper seasoning and dill. Turn fillets over and generously rub salt all over skin only. Cover the baking dish and set it on the counter for 15 to 20 minutes.

  2. Heat oil in a large cast iron skillet over high heat until it just starts to smoke. Reduce heat to medium-high and add butter. As soon as butter melts, add fillets, skin-side down. Cover the skillet, and cook until fish flakes easily with a fork, 7 to 9 minutes, depending on thickness. Remove fillets with a metal spatula, halve each fillet, and serve immediately.

Nutrition Facts (per serving)

255 Calories
19g Fat
0g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 255
% Daily Value *
Total Fat 19g 25%
Saturated Fat 5g 27%
Cholesterol 66mg 22%
Sodium 1321mg 57%
Total Carbohydrate 0g 0%
Protein 20g 39%
Vitamin C 3mg 4%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 342mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.