Cast Iron Pan-Seared Crispy Skin Salmon
Restaurant-quality Atlantic salmon seared in cast iron with glass-like crispy skin and buttery tender center.
cast-iron Timer
Set for 7 mins @ Medium-High Stovetop (approx 375°F)
Ingredients
Base recipe calibrated for 2 adults.
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Get to the Point Execution
Dry salmon skin thoroughly; score skin lightly and season flesh with salt and pepper.
Add 1 tbsp oil to screaming hot cast iron; lay salmon skin-side down and press gently with spatula for 20 seconds.
Cook skin-side down for 5 minutes until skin is golden and releases easily.
Flip and sear flesh-side down for 1.5 to 2 minutes with a knob of butter to finish.
Step-by-Step Guided Instructions
Scrape blade of knife over skin of two 6-oz salmon fillets to remove moisture. Cut 3 shallow diagonal slits in the skin (skin only, not into flesh). Pat dry with paper towels. Season flesh with 1 tsp kosher salt.
Scoring skin prevents the fillet from curling up into a bowl shape when hitting hot oil.
Heat 1 tbsp high-smoke point oil in a cast-iron skillet over medium-high heat until shimmering. Place salmon skin-side down away from you. Immediately press each fillet flat with a fish spatula for 20 seconds.
Initial pressing ensures 100% skin-to-iron contact for even browning.
Reduce heat to medium. Cook skin-side down for 5 minutes. Watch the side profile: as heat moves upward, the bottom 75% of the flesh will turn opaque pink.
Cooking mostly on the skin side protects delicate salmon fats from scorching.
Flip fillets gently with fish spatula. Add 1 tbsp butter and 1 lemon wedge to the pan. Sear flesh side for 1.5 to 2 minutes until internal temp reaches 130°F-135°F for medium doneness.
Rest skin-side up on a warm plate so steam does not soften the crispy crust.
Pair with quick garlic butter green beans or steamed jasmine rice for a 12-minute gourmet dinner.
Peel off the skin easily if kids prefer skinless salmon fillets.
- Lemon herb rice pilaf
- Roasted asparagus spears
- Garlic butter sourdough
Re-crisp in an air fryer or toaster oven at 375°F for 3 minutes.