How To Cook Salmon On Cast Iron
Camila Farah
Once the pan is hot reduce the heat to medium carefully place the salmon into the pan skin side down.
Season the skin side of the fish with sea salt and black pepper. Heat your oil or fat in a cast iron skillet over medium high get nice and hot and make sure the oil is shimmering. Gently place filets skin side up on the cast iron and close lid for 3 4 minutes until browned. Heat oil in a large cast iron skillet over high heat until it just starts to smoke.
Heat the pan on the stovetop until very hot and ad your oil. Place the skillet on medium high heat. Remove fillets with a metal spatula and serve immediately. Fish is ready when flesh flakes easily with a fork.
Gradually preheat cast iron on the grill to high. Turn the salmon over and then place the pan into a hot preheated oven to finish cooking. Place the salmon in the cast iron. For regular salmon fillet that is about 1 1 2 inches in thickness it takes about 3 minutes to cook on each side.
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Cook until fully opaque about 5 6 minutes. Carefully flip the filets skin side down and close the lid for another 3 4 minutes. Once the oven has come up to temperature remove the pan and lay the fish skin side down inside. Coat both the cast iron skillet and salmon in olive oil and season.
As soon as butter melts add fillets skin side down. Slowly place the salmon filet into the pan skin side facing up and sear for a few minutes. When the oil starts to shimmer place salmon skin side down in the pan. Cover the skillet and cook until fish flakes easily with a fork 7 to 9 minutes depending on thickness.
Season the non skin side with sea salt and black pepper. When the pan is getting nice and hot brush the salmon with olive oil and sprinkle with the salt and pepper. Pat the salmon filets dry and season the salmon skin with kosher salt. Allow the pan to get nice and hot while your oven heats up.
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Pre heat the oven to 450 f and place the pan in the oven.
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