Cast Iron Salmon

My cast iron salmon recipe guarantees the perfect sear, with a caramelized crust and flaky, buttery salmon. It’s the perfect weeknight dinner that’s ready in under 10 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 6

Total Time 8

Servings servings

Calories 327kcal

Author Arman Liew

Ingredients

4 salmon fillets 4-6 ounces each
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1/2 small lemon sliced

Instructions

Drizzle the olive oil over the salmon fillets and season the top side up with salt and pepper.
Add butter to a non-stick iron skillet. Place the cast iron skillet over high heat and, once hot, add the salmon fillets into it, skin side down.
Cook the salmon for three minutes, before reducing the heat to medium and flipping the fish. Cook for a further two minutes.
Transfer the salmon to a plate and drizzle with the buttery pan juices. Serve with sliced lemons.

Video

Notes

TO STORE: Leftovers should be stored in an airtight container in the refrigerator for 2-3 days.

TO FREEZE: Store the cooled salmon in a freezer-safe container and freeze for up to three months.

TO REHEAT: Reheat the salmon in a covered pan over medium high heat or preheated oven (200C/400F) until warm.

Nutrition