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Cast iron pan seared salmon with crispy skin and flaky texture.

Classic Cast Iron Pan Seared Salmon

This recipe guides you through searing salmon fillets in a cast iron pan to achieve crispy skin and a perfectly cooked interior. Enjoy a delicious and healthy meal in under 20 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 fillets
Course: Breakfast
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 oz salmon fillets skin-on, about 1-inch thick
  • 1-2 tbsp olive oil or high-heat oil like avocado oil
  • 1/2 tsp salt to taste
  • 1/4 tsp freshly ground black pepper to taste
  • Lemon wedges for serving
Optional Seasonings
  • Garlic powder
  • onion powder
  • paprika
  • dried dill
  • seafood seasoning blend

Equipment

  • Cast Iron Skillet
  • Spatula
  • Paper Towels
  • Plate

Method
 

Preparation
  1. Take salmon fillets out of the refrigerator 15-20 minutes before cooking and pat them thoroughly dry on all sides with paper towels.
Seasoning
  1. Lightly brush olive oil on both sides of each fillet. Season the skin side liberally with salt and black pepper, then season the flesh side; add any optional seasonings.
Cooking
  1. Preheat a cast iron skillet over medium-high heat for 3-5 minutes until it is smoking slightly and a drop of water evaporates instantly.
  2. Add 1-2 tablespoons of olive oil to the hot pan and swirl to coat the bottom evenly.
  3. Carefully place salmon fillets, skin-side down, into the hot pan and press down gently on each fillet for the first 30 seconds to prevent the skin from buckling.
  4. Cook undisturbed for 4-6 minutes, or until the skin is deeply golden brown and crispy, and the flesh has turned opaque about two-thirds of the way up the sides.
  5. Carefully flip the salmon and cook for another 2-4 minutes on the flesh side, depending on desired doneness.
Serving
  1. Remove salmon from the pan and let it rest on a plate for 2-3 minutes. Serve immediately with fresh lemon wedges.

Notes

For best results, do not overcrowd the pan; cook in batches if necessary. Ensure the pan is properly preheated before adding oil and salmon for the crispiest skin.