cast-iron ChartsDATASHEET // CT-CI-090
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Salmon Fillet (Skin-On, Center Cut) in the cast iron
Specification: Skin-on salmon portion (1-inch thick), skin scaled and dried, seared in preheated cast-iron skillet
Target Temp
400°F (204°C) Stovetop Medium-High
Stovetop Sear
Total Time
7–9 mins
Total Cook Window
Flip Mark
5m
Turnover Point
Internal Safe Temp
128°F (53°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Heat cast iron skillet over 400°F (204°C) Stovetop Medium-High until lightly smoking. Prepare salmon fillet (skin-on, center cut) (Skin-on salmon portion (1-inch thick), skin scaled and dried, seared in preheated cast-iron skillet). Spray lightly with high-smoke-point oil.
2
Cook & Flip
Cook for 7–9 mins. Flip at the 5-minute mark for even browning.
3
Check & Rest
Skin is rigid and shatters under fork; flesh is cooked 75% through from bottom before brief top sear Confirm internal temperature reaches 128°F (53°C). Rest for 3 minutes before serving.
Verification Basis & Testing Rig
NOAA FishWatch Quality Standards & America's Test Kitchen Salmon Protocols
Pro Tip: Below the USDA 145°F seafood recommendation; standard culinary target for salmon. Cook 80% of the time skin-side down; flip for only 60 seconds to kiss the top flesh with color.
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