This is one of the easiest ways we know of cooking salmon: simple roasting in a skillet. In this case, a cast-iron skillet. You can try it in a non-stick pan or other, but it won’t be as good. Something about cast-iron develops the flavor.
This recipe renders salmon fillets that are rich, crisp and juicy with a minimum of effort; and the cooking time is minimal.
SKILLET SALMON
4 salmon fillets, about 6-8 oz. each or one 2-pound large fillet, cut into 4 portions
Salt and black ground pepper to taste
3 tablespoons olive oil
Lemon wedges for garnish
- Heat oven to 500 degrees F.
- Rinse fillets under cold running water and pat dry with paper towels.
- Generously season fillets with salt and pepper. Set a large cast-iron skillet over high heat until it starts to smoke. Add oil to skillet and immediately lay in salmon, skin-side down. Cook 30 seconds. Remove skillet from heat and place it in oven. Cook until medium-rare, 5-6 minutes, or 1-2 minutes longer for medium-cooked. Do not flip salmon or move it in skillet until cooking is complete.
- Remove skillet from oven and use a large spatula to transfer salmon to a serving platter, skin-side up. Garnish with lemon wedges and serve.
Yield: 4 servings.
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