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!

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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
15 mins
total:
30 mins
Servings:
6
Yield:
3 salmon fillets
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

255 calories; protein 19.5g 39% DV; carbohydrates 0.1g; fat 19.2g 30% DV; cholesterol 65.5mg 22% DV; sodium 1320.6mg 53% DV. Full Nutrition
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