Cast Iron Salmon Under 10 Minutes

In need of more easy salmon recipes? Try my lemon pepper salmon, baked sockeye salmon, and firecracker salmon next. If you have a cast iron skillet, odds are you know how special it is. Our cast iron is well-seasoned and well-loved, and salmon is one of my favorite proteins to cook in it. My salmon is simply seasoned and then pan-seared in the skillet, giving the exterior a firm crust while keeping the meat fork tender and flaky. Drizzled with pan juices and served with lemon slices, it’s one of my favorite foolproof dinners to feed my family…fast.

Why I love this recipe

The perfect cooking method. Cast iron skillets get VERY hot, which helps to avoid overcooking the fish. They’re also oven-safe, so you can continue cooking the salmon in the oven. It’s so darn fast. The trick is to let the pan preheat. Once it’s good and hot, that salmon will cook in minutes (6 to be exact!). Simple yet reliable. Like my pan-seared salmon, you never have to worry about how this recipe will turn out. It’s foolproof. A meal prep no-brainer. I always make a few extra fillets so I can have lunch planned for the rest of the week (it’s great in my salmon bowls!).

Ingredients needed

Salmon. I always prefer skin-on salmon filets as the skin gets extra crispy and keeps the meat moist. If possible, look for wild salmon, as it has a fresher flavor. If you use skinless fillets, be very careful when flipping to prevent any sticking. Olive oil. To drizzle over the fillets before searing them. Butter. To sear the salmon and add flavor. Lemon. To serve. Sea salt and black pepper. To taste.

How to make cast iron salmon

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I followed this recipe and added paprika, fresh rosemary, and lemons as it cooked. The skin down + letting the skillet heat up made an excellent crust!” – Parker Not all salmon is created equal, and some types are better for pan-searing than others. Wild salmon will be leaner than farmed salmon, and it’ll also cook more quickly. If you’re new to cooking salmon, I’d suggest farmed king salmon since its high-fat content makes it harder to overcook. Last but not least, make sure you’re getting skin-on fillets with the pin bones removed. Trust me, those things take forever to get out! Step 3- Serve. Transfer the salmon to a plate and top with the melted butter. Serve with lemon juice and lemon slices.

Arman’s recipe tips

Start with a piping hot pan. This is my #1 tip for cooking with cast iron. If you add the fillets before the pan is hot, the fillet will get stuck to the pan and overcook before you can flip it. Use frozen salmon. I do it all the time! Just make sure it’s thawed overnight (or submerge it in cold water for 20 minutes), then pat it VERY dry with paper towels. You’ll know the salmon is fully cooked once it reaches an internal temperature of 125-130F. This guarantees the most flaky and moist salmon. Let the fish come to room temperature before cooking. So it cooks more evenly. Only flip the fish when it releases. The salmon will feel stuck in the pan for a few minutes, and that’s okay. Once it naturally releases, that’s when it’s time to flip.

Storage instructions

To store: Leftovers should be stored in an airtight container in the refrigerator for 2-3 days.

Add more spices. Try garlic powder, onion powder, paprika, or cayenne pepper for a touch of heat. Cook with garlic. Add minced garlic to the pan while searing the salmon, and baste the fillets with the garlic butter. Serve fresh herbs. Thyme, rosemary, parsley, and tarragon are all great pairings with salmon. Add them to the butter and cook for 1-2 minutes after you’ve removed the fillets.

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.