Imagine cutting into a perfectly seared salmon fillet with a crispy, golden-brown exterior that gives way to a tender, succulent interior that melts in your mouth. This Cast Iron Seared Salmon recipe is your ticket to transforming an ordinary dinner into a gourmet experience right in your own kitchen. With just a few simple techniques and minimal ingredients, you'll create a restaurant-worthy dish that will have your family and friends wondering if a professional chef secretly took over your kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 lemon, sliced
- Fresh herbs (optional)
Instructions
- Remove salmon fillets from refrigerator 15-20 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat salmon fillets completely dry using paper towels. Moisture prevention is crucial for achieving a perfect sear.
- Season both sides of salmon generously with salt and freshly ground black pepper. Ensure even coating for consistent flavor.
- Place cast iron skillet over medium-high heat and add olive oil. Allow skillet to heat until oil is shimmering but not smoking.
- Carefully place salmon fillets skin-side down in hot skillet. Press gently with spatula to ensure full contact with pan surface.
- Cook salmon without moving for 4-5 minutes until skin becomes crispy and golden brown. The edges will start turning opaque.
- Carefully flip salmon using a thin spatula and cook flesh side for additional 2-3 minutes for medium doneness.
- Remove salmon from skillet and let rest for 2-3 minutes to allow juices to redistribute.
- Garnish with fresh lemon slices and optional herbs like dill or parsley before serving.
Tips
- • Temperature Matters: Always let salmon sit at room temperature for 15-20 minutes before cooking to ensure even heat distribution.• Dry Is Your Ally: Use paper towels to thoroughly pat salmon fillets dry. Moisture is the enemy of a perfect sear, so remove as much surface liquid as possible.• Pan Precision: Use a well-seasoned cast iron skillet and heat it to the right temperature - shimmering oil, but not smoking.• Skin-Side First: Start cooking with the skin side down to achieve that coveted crispy texture.• Don't Overcrowd: Cook salmon in batches if necessary to maintain proper heat and prevent steaming.• Rest and Relax: Allow the salmon to rest for 2-3 minutes after cooking to let the juices redistribute, ensuring maximum flavor and tenderness.• Garnish Wisely: Fresh lemon slices and herbs like dill or parsley can elevate the final presentation and add a bright, fresh flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
