Pan-seared salmon with crispy skin cooked in a cast iron skillet in under 15 minutes with only salt, pepper, and butter. The key is patting the fish dry and cooking skin-side down without moving until the edges turn opaque.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Heat your cast iron skillet over medium heat. Pat salmon dry with paper towel and season both sides with salt and pepper.
When your skillet is near smoking, add in the butter, let it melt for 30 seconds.
Add in the salmon (skin side down). Let the salmon cook without moving. It’s about 5 minutes depending on how thick your salmon fillet is.
Flip, and cook for 2 more minutes. You know when it’s time to flip when the sides of the salmon look about 2/3 opaque and cooked through.
Remove from the pan and set it aside (skin side up). Enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 300°F oven or eat cold.
cast iron skillet
Flip when the sides of the salmon look about 2/3 opaque and cooked through, typically around 5 minutes depending on fillet thickness.
Yes, ghee works well and is suitable for Paleo and Whole30 diets.
Patting salmon dry helps the skin crisp up and prevents steam from forming, allowing better browning in the pan.
The recipe calls for 6-ounce filets. Thicker filets may need slightly longer than 5 minutes on the first side; thinner ones may cook faster.
Pan-seared salmon is best served immediately. Leftovers can be refrigerated and eaten cold or reheated gently in a low oven.
