Emilie Meyer
Cooking salmon in a cast-iron pan is a quick and easy way to get a delicious, evenly cooked, and healthy meal. Cast iron is the best skillet material for cooking salmon because it outperforms all other materials when it comes to heat retention. The cast-iron pan gets very hot, helping to avoid overcooking the fish, and can be transferred to the oven to finish cooking. The key to achieving the perfect crispy salmon skin is to ensure the salmon is dry before placing it in a hot pan with oil. The combination of dry skin, high heat, and hot oil will help prevent the salmon skin from sticking to the pan. The salmon should be cooked skin-side down for 90% of the cooking time, with a recommended internal temperature of 125–145°F.
| Characteristics | Values |
|---|---|
| Cookware | Cast iron skillet |
| Cookware characteristics | Well-seasoned, non-stick, durable, good heat retention |
| Recipe characteristics | Simple, quick, foolproof, healthy, gluten-free |
| Cook time | 6-15 minutes |
| Oven temperature | 200°C/400°F |
| Salmon type | Skin-on, wild, fresh, farmed, frozen, thawed |
| Salmon preparation | Blot/pat dry, season, coat with olive oil, sprinkle with flour |
| Salmon temperature | Room temperature |
| Pan preparation | Preheat, coat with olive oil, melt butter |
| Pan temperature | Hot, medium-high heat |
| Cooking technique | Pan-searing, flipping, basting, finishing in the oven |
| Serving suggestions | Lemon juice, lemon slices, melted butter, olive oil, sauce, vegetables, rice, salad |
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What You'll Learn
How to get crispy salmon skin
Cooking salmon in a cast-iron pan is a great way to get a crispy skin. Here is a step-by-step guide on how to achieve this:
Firstly, ensure your salmon has been appropriately prepared and dried. Blot the skin of the salmon with paper towels, removing any moisture. This step is crucial as fish skin tends to stick to cooking surfaces when wet.
Next, heat your cast-iron skillet on medium-high heat. Cast iron skillets get very hot, which helps to avoid overcooking the fish. Once the pan is hot, add a light coating of a high smoke-point oil, such as olive oil. You want the oil to be shimmering, but be careful not to let it smoke.
Now it's time to prepare your salmon. Season the salmon fillets with salt, pepper, and any other desired spices or herbs. A light dusting of gluten-free flour on the skin side only can also help achieve a crispy texture.
Place the salmon fillets into the pan, skin-side down. It is important to let the salmon cook undisturbed for a few minutes. You may need to press down on the fillets with a spatula to ensure even contact with the pan and prevent buckling.
After a few minutes, the salmon skin should be crispy and the sides of the fillet should turn from a translucent pink to an opaque lighter colour. This is when you flip the salmon and cook to your desired level of doneness.
Finally, transfer the salmon to a plate, skin-side up, and let it rest for a couple of minutes. If desired, add a squeeze of lemon juice or a drizzle of olive oil.
Enjoy your perfectly crispy-skinned salmon!
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The best cooking oil for salmon
Yes, you can cook salmon in a cast-iron pan. In fact, a cast-iron skillet is a great option for cooking salmon because it gets very hot, helping to avoid overcooking the fish, and it's oven-safe.
Now, when it comes to the best cooking oil for salmon in a cast-iron pan, there are a few options to consider:
Olive Oil
Olive oil is a popular choice for cooking salmon in a cast-iron pan. It has a relatively low smoking point, so if you're concerned about that, you can use vegetable oil instead, as suggested by one source. To use olive oil, coat the cast-iron skillet well, then heat it to medium-high. The oil should be shimmering before you add the fish. Place the salmon, preferably with the skin side down, and immediately reduce the heat to medium-low.
Butter
Some people prefer to use butter when cooking salmon in a cast-iron pan. Butter adds flavour and helps create a beautifully crusty, blackened sear. You can simply add butter to the pan before placing the salmon, or you can baste the salmon in butter as it cooks.
Other Oils
Other oils that can be used for cooking salmon include canola oil, peanut oil, and grapeseed oil. Canola oil is essentially tasteless, while peanut oil adds a nice flavour. Grapeseed oil has a slightly higher smoke point than peanut oil, so it's a good option if you're grilling the salmon.
Ultimately, the best cooking oil for salmon in a cast-iron pan depends on your personal preference and the specific recipe you're following. Some recipes call for a combination of oils and butter, while others may suggest using no oil at all, especially if you're using a non-stick pan.
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How to know when salmon is cooked
Cooking salmon in a cast-iron pan is a great way to achieve a crispy exterior while keeping the meat tender and flaky. Here are some detailed instructions on how to know when your salmon is cooked perfectly:
First, let's talk about the doneness of salmon. The ideal doneness for salmon is around medium-rare to medium. This ensures the salmon is juicy, flaky, and moist. Overcooking salmon can lead to dryness and a crumbly texture.
Now, here are some methods to determine when your salmon is cooked:
- Visual inspection: Check the colour of the salmon. When salmon is cooked, it turns from a translucent pink to an opaque lighter colour, starting from the bottom and gradually moving upwards. If you see this colour change happening, it's a good indication that your salmon is close to being cooked.
- Flake test: This is a commonly used method to check the doneness of salmon. Simply press down gently on the top of the fillet with a fork or your finger. If the salmon flakes easily along the white lines (strips of fish fat), it's cooked perfectly. Undercooked salmon will not flake apart, while overcooked salmon may crumble.
- Temperature check: Using a meat thermometer, you can check the internal temperature of the salmon. For medium-rare, aim for 120°F, and for medium, aim for 125°F to 130°F. If you don't have a thermometer, a simple trick is to use a cake tester or a skinny metal rod. Poke it into the thickest part of the salmon, hold for a few seconds, and then touch the tip to your bottom lip. If it feels warm, the salmon is cooked.
- Texture test: Another way to tell if salmon is cooked is by its texture. If the salmon feels firm to the touch and doesn't yield easily when pressed, it's likely done. Undercooked salmon will have a softer, more yielding texture.
Remember, it's always better to slightly undercook your salmon than to overcook it. You can always put it back in the pan for a little longer if needed, but overcooked salmon is harder to salvage.
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The best salmon spices and seasonings
Yes, you can cook salmon in a cast-iron pan. In fact, using a cast-iron skillet can make it easier to achieve that coveted crispy salmon skin.
Salmon is a versatile fish that pairs well with many spices and seasonings. Here are some suggestions to elevate your salmon dish:
- Italian seasoning: Sprinkle Italian seasoning on your salmon for a flavourful boost. This blend typically includes herbs such as basil, oregano, and thyme, adding a rustic, herbaceous aroma and taste to the dish.
- Lemon: Whether it's a squeeze of fresh lemon juice or a garnish of lemon slices, lemon adds a bright, acidic touch that enhances the natural flavour of the salmon.
- Salt and Pepper: A classic combination that should not be underestimated. Salt enhances all the other flavours in the dish, while pepper adds a subtle kick.
- Blackened spice blend: For a bold and aromatic flavour profile, create a blackened spice blend using dried herbs, chilli peppers, and a touch of brown sugar. This blend will form a deeply blackened crust on the salmon, resulting in a unique visual and taste experience.
- Dill: Fresh or dried dill can be sprinkled on top of the salmon or added to a sauce. It has a distinct, tangy flavour that complements the richness of the fish.
- Garlic: Garlic adds depth and savouriness to your salmon dish. Use it in the form of grated garlic cloves, garlic powder, or granulated garlic, depending on your preference.
- Coriander, Cloves, Cumin, and Nutmeg: This unique combination of spices, when rubbed on salmon fillets, creates a fragrant and flavourful crust. It's an unexpected twist that will surprise and delight your taste buds.
- Paprika: A pinch of paprika adds a subtle touch of heat and a beautiful red hue to the salmon.
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How to reheat salmon
While some people enjoy salmon cold, there are several ways to reheat it.
The oven is a popular method for reheating salmon, as it helps to reduce cooking smells. It is recommended to preheat the oven to between 250 and 300°F and leave the fillet for about 15 minutes. You can also reheat the salmon in a covered pan over medium-high heat until warm.
To prevent the salmon from drying out, it is important to go low and slow when reheating it. Adding moisture back into the fish by adding a splash of water or squeezing lemon juice over it can also help. Covering the salmon with foil before placing it in the oven can also help to prevent it from drying out.
If you want to repurpose your leftover salmon, you can flake it and use it as the base for a hash or salmon cakes, or toss it with mayonnaise and lemon juice and add it to a sandwich.
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Frequently asked questions
Yes, cooking salmon in a cast iron pan is a great way to get a good sear on the fish and achieve a crispy skin.
There are a few things to keep in mind to achieve crispy salmon skin. Firstly, make sure the salmon skin is very dry before placing it in the pan. You can use paper towels to blot the skin. Secondly, heat the pan to a high temperature and add oil—the oil should be shimmering. Finally, place the salmon skin-side down and reduce the heat to medium-low.
The cooking time will depend on the thickness of the fillet and your desired level of doneness. As a guide, for an inch-thick fillet, cook skin-side down for about 5 minutes, then flip and cook for another minute or until done to your liking. The salmon is done when it flakes easily with a fork and there is no translucency in the flesh.
The recommended internal temperature for salmon is 145°F, measured in the thickest part of the fillet. However, some sources suggest that salmon is medium-rare at 120°F and medium at 125°F–130°F.
You can keep it simple with just salt and pepper, or add other seasonings like Italian seasoning, lemon juice, paprika, rosemary, or a blackened spice blend. For a bolder flavour, try a Cajun spice blend or coat the salmon in mayonnaise before cooking.
