CAST IRON SALMON | crispy skin salmon recipe

salmon fillets

🥗Healthier: trout

💰Cheaper: mackerel

Trout is lower in calories and mackerel is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and canola oil is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and margarine is a cost-effective alternative.

Preheat the oven to 450 degrees Fahrenheit with a 12-inch cast iron skillet inside to heat up.

Take 1.5 pounds of farmed salmon out of the fridge and let it sit at room temperature for 15 minutes.

Pat down the flesh side of the salmon with paper towels to absorb excess moisture, then flip and do the same on the skin side.

Sprinkle kosher salt over the skin of the salmon right before cooking to ensure crispy skin.

Remove the hot skillet from the oven and add 1-2 teaspoons of ghee to coat the bottom of the pan.

Place the salmon skin side down in the hot skillet and season lightly with more salt and black pepper.

Return the skillet to the oven and cook the salmon for about 15 minutes, checking for doneness based on thickness (4-6 minutes per 1/2 inch).

Prepare rice on the stove and steam asparagus as sides while the salmon cooks.

Check the salmon for doneness; it should turn from translucent to opaque and flake easily with a fork.

Serve the salmon with rice and asparagus, garnished with a lemon wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens