Easy salmon in a cast iron skillet! This method uses skin-on salmon, cooked low and slow for crispy skin, then broiled in the oven for tender, flaky, moist salmon. YUM.
- 1 1/2 pounds skin-on salmon fillets (one big piece, a few smaller ones, whatever!)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon sugar (coarse if you have it)
- 1 teaspoon kosher salt
- 1/2 teaspoon dried dill
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Drizzle the oil in a COLD cast iron skillet. Add the salmon skin-side down. Place the butter in small bits in the pan around the fish.
- Place on the stovetop over medium-low. Let the fish come to a gentle sizzle - this will take several minutes.
- Meanwhile, combine all the spices in a small dish and sprinkle over the fish to form a crust. Preheat the broiler to high.
- After about 10 minutes (this is way more about looking at the fish, less about time), the skin should be sizzling and the salmon starting to cook up the sides of the fish. Check the bottom of the fish - the skin should be crispy but not burned. Adjust the heat as needed, I usually have to turn the burner all the way down to low for thicker pieces of fish.
- When the salmon is cooked about halfway up and the skin is crispy, transfer the entire skillet to the broiler. Broil for 4-7 minutes until the top of the fish is slightly golden and the flesh is flaky and just barely cooked through. You can broil for less time if you prefer medium or medium rare salmon.
- Carefully remove the salmon from the oven and serve as desired.
I serve this with a green and a starch often for a complete Sunday-evening-style meal!
Yes, of course you can eat the salmon skin! Some people like it, some people don't. You do you.
I love this seasoning blend for salmon or any fish, but have also used this method with other kind of spices. The sky's the limit on how you season this fish - the method for cooking is the key element.
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