Cast Iron Skillet Seared Salmon


I am a big fan of salmon skin, especially if it's salted and a bit crispy and chewy. This recipe gives me that. Plus, the way it's cooked, the fish has a 'steamed' quality to it. Do not uncover the fillets or move them around as they cook. I always use my cast-iron skillet for this because it always comes out best!

Prep Time:
5 mins
Cook Time:
10 mins
Additional Time:
15 mins
Total Time:
30 mins
3 salmon fillets


  • 3 (8 ounce) center-cut salmon fillets, with skin

  • 1 teaspoon garlic-pepper seasoning

  • ½ teaspoon dried dill weed

  • 1 tablespoon salt

  • 2 tablespoons olive oil

  • 2 tablespoons butter


  1. Pat fillets dry with a paper towel and set in a baking dish, skin-side down. Sprinkle with garlic-pepper seasoning and dill. Turn fillets over and generously rub salt all over the skin only. Cover baking dish and set on the counter for 15 to 20 minutes.

  2. Heat oil in a large cast iron skillet over high heat until it just starts to smoke. Reduce heat to medium-high and add butter. As soon as butter melts, add fillets, skin-side down. Cover the skillet, and cook until fish flakes easily with a fork, 7 to 9 minutes, depending on thickness. Remove fillets with a metal spatula and serve immediately.

Nutrition Facts (per serving)

255 Calories
19g Fat
0g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 255
% Daily Value *
Total Fat 19g 25%
Saturated Fat 5g 27%
Cholesterol 66mg 22%
Sodium 1321mg 57%
Total Carbohydrate 0g 0%
Protein 20g
Vitamin C 3mg 17%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 342mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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