Pan-Seared Salmon Perfection: Mastering The Cast Iron Skillet

Pan-searing salmon in a cast-iron skillet is a quick and easy way to cook salmon with a crispy skin and a flaky, tender inside. The cast iron skillet is the best tool for achieving the perfect sear thanks to its heat retention properties. This method of cooking salmon is simple and only requires a few staple ingredients.

How to get crispy skin

To get crispy skin when pan-searing salmon in a cast-iron skillet, there are a few key steps to follow. Firstly, it is important to dry the salmon fillets thoroughly with paper towels before seasoning. This helps the skin to crisp up when it hits the hot pan and also ensures that the seasoning sticks better to the fish. Place the fillets skin-side up on a plate and leave them uncovered in the refrigerator for 15 to 30 minutes, or even an hour if you have the time. This will help to dry out the skin, making it crispier when cooked.

Next, brush the skin with oil rather than adding the oil to the pan. This prevents the oil from splattering and reduces any fishy smell. Use an oil suitable for high-heat cooking, such as avocado oil or olive oil, as a higher heat will create crispier skin.

When you are ready to cook the salmon, heat a dry cast-iron skillet on medium-high heat until it is very hot. Then, place the salmon carefully into the pan, skin-side down. The high heat and even heat retention of a cast-iron skillet are key to achieving crispy skin.

Leave the salmon undisturbed for around 4 to 7 minutes, depending on the thickness of your fillets. This will allow the skin to crisp up without curling. You can lift the fillets briefly towards the end to let some oil run underneath, maximising crispiness.

Finally, flip the salmon and cook for a further 1 to 4 minutes on the other side, depending on the thickness of the fillets and your desired level of doneness. Be careful not to overcook the salmon, as this will make it dry.

For the crispiest skin, serve the salmon skin-side up, as placing it skin-side down will make the skin lose its crispness.

How to prevent the salmon from sticking to the pan

To prevent the salmon from sticking to the pan, it is important to ensure that the pan is hot enough before adding the oil and the salmon. This is because a hot pan will help to create a crispy skin, which will release more easily from the pan. It is also important to dry the salmon thoroughly before adding it to the pan, as moisture can cause the fish to steam rather than sear, and this can lead to sticking.

To ensure the pan is hot enough, heat it on high for about three minutes, and then add the oil. You will know the pan is hot enough when the oil is almost smoking, or when a drop of water skitters on the surface. Once the oil is added, you should then add the salmon to the pan, skin-side down.

Some recipes suggest scoring the skin in a crosshatch pattern to prevent the skin from curling up and sticking to the pan. However, this is not necessary if you press down on the salmon with a spatula when you first add it to the pan.

It is also important to ensure that the salmon is dry before adding it to the pan. You can do this by patting it with a paper towel. This will help the skin to become crispy and will also ensure that the seasoning sticks to the fish.

How to season the salmon

The key to perfect pan-seared salmon is choosing the right size fillets, seasoning them well, and allowing them to cook undisturbed. The salmon fillets should be around 6 ounces each and about 1 1/4 inches thick.

Before seasoning the salmon, it's important to pat it dry with a paper towel. This helps the skin become crispy when it hits the hot pan, and also ensures that the seasoning will stick better.

When it comes to seasoning, keep it simple with basic seasonings like salt and pepper. Don't skimp on the salt—the biggest mistake most home cooks make is under-seasoning their food. You can also add other spices like paprika, garlic powder, oregano, or cayenne pepper to give it a little extra kick.

If you want to get creative, you can make a spice rub by combining onion powder, garlic powder, paprika, thyme, and bouillon powder. Brush the salmon lightly with oil, then season it with salt and pepper, followed by the spice rub.

For an extra crispy skin, you can also generously rub salt all over the skin only and let it sit for 15 to 20 minutes before cooking.

How to know when the salmon is cooked

There are several ways to check if your salmon is cooked. Firstly, the colour of the fish is a good indicator. The exterior should be opaque white, beige, or brown, and the centre should be a slightly translucent pink. If the centre is opaque, it is likely overcooked, and if it is completely translucent, it needs to be cooked further.

You can also test the salmon with a fork or your finger. Gently press down on the top of the fillet—if the flesh flakes and separates easily along the white lines that run across the fillet, it is finished. Be careful not to confuse this with the fish flaking due to being overcooked and dried out.

Using a cake tester or an instant-read thermometer inserted into the thickest part of the salmon is another way to check. The thermometer should read between 110°F (43°C) and 140°F (60°C) for a medium to well-done fillet.

Finally, the salmon is cooked when it reaches an internal temperature of 125°F to 130°F at the thickest point for a medium cook. For medium-rare, you can stop cooking at 120°F, and the FDA recommends a minimum safe temperature of 145°F.

What to serve with salmon

Now that you've pan-seared your salmon in a cast-iron skillet, it's time to think about what to serve with it. Here are some ideas for side dishes that will complement your salmon and make your meal delicious and memorable:

• Starch: Baked potato, rice pilaf, white rice, or mashed potatoes are all great options to consider. You could also try something different like cous cous, quinoa, or farro.
• Vegetables: Go for a steamed, sautéed, or roasted green vegetable such as asparagus, broccoli, spinach, or Brussels sprouts. Green beans almondine, lemon butter pasta, or grilled vegetables like zucchini, red peppers, and eggplant would also be tasty choices.
• Salads: A tossed spinach salad with tomatoes, onions, olives, capers, parsley, and feta cheese would be a nice fresh side. You could also try a kale, quinoa, and avocado salad with a lemon Dijon vinaigrette, or a blueberry walnut salad with raspberry vinaigrette.
• Potatoes: Try roasted Parmesan rosemary potatoes, Greek lemon-roasted baby potatoes, or Hasselback potatoes. These options offer a nice crispy texture and a zesty flavour that will complement your salmon.
• Other ideas: If you're feeling creative, how about a cucumber salad with sour cream and dill, or an Asian cucumber and peanut salad? Or, for something more substantial, ramen and snow peas, or a gourmet mushroom risotto.

Remember, the key is to balance the subtle flavours of the salmon with complementary side dishes that enhance your dining experience. Enjoy your meal!

Frequently asked questions