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Easy Cast Iron Salmon photo

Cast Iron Salmon

Pan-seared salmon cooked in a hot cast iron skillet with butter and lemon.
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Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 salmon fillets4-6 ounces each
  • 1 tablespoonolive oil
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpepper
  • 2 tablespoonsbutter
  • 1/2 smalllemonsliced

Equipment

  • Cast Iron Skillet
  • Paper Towels

Method
 

Instructions
  1. Pat the 4 salmon fillets (4–6 ounces each) dry with paper towels and place skin side down on a plate.
  2. Drizzle 1 tablespoon olive oil evenly over the top(s) of the fillets and sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over the top(s).
  3. Place a cast iron skillet over high heat and heat until very hot (about 2–3 minutes).
  4. Add 2 tablespoons butter to the hot skillet and let it melt and foam.
  5. Carefully add the salmon fillets to the skillet, skin side down. Cook undisturbed on high heat for 3 minutes.
  6. Reduce the heat to medium, flip each fillet, and cook for an additional 2 minutes (or until cooked to your desired doneness).
  7. Transfer the salmon to a plate, drizzle with the buttery pan juices from the skillet, and serve with the 1/2 small lemon sliced alongside.

Notes

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.