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!

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 255 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon salt
• 2 tablespoons olive oil
• ½ teaspoon dried dill weed
• 1 teaspoon garlic-pepper seasoning
• 3 (8 ounce) center-cut salmon fillets, with skin

Recipe Instructions

Step 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.

Step 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.