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4.38 from 8 votes

Cast Iron Salmon

I recommend using farm raised salmon for this recipe. It's rich, fat content holds up well to the high heat cooking. Look for salmon from the USA, Canada, Norway and Scotland.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: DINNER, LUNCH
Cuisine: American, dairy free, gluten free, low carb + keto, Paleo
Servings: 4 people
Calories: 173kcal
Author: Dani Spies

Ingredients

  • 16 ounces farm raised salmon, cut into 4 ounce filets
  • 1 teaspoon ghee, or coconut or avocado oil
  • 1 teaspoon kosher salt, i like this one
  • 1/2 teaspoon black pepper

Instructions

  • Pre-heat oven to 450 Fahrenheit and place 12-inch cast iron skillet in the oven to heat up.
  • Use a paper towel to pat both sides of salmon dry. If the skin is wet, it won't get crispy.
    patting salmon with paper towel
  • Season the salmon skin with kosher salt.
    sprinkling salt on salmon skin
  • Carefully, remove hot pan from the oven and melt ghee in the pan.
    ghee melting in hot pan
  • Add salmon, skin side down, to the pan. You want to hear a sizzling sear when it hits the pan. Season top of salmon with a little more salt and black pepper and place in the oven for about 15 minutes.*
    seasoning salmon in cast iron skillet
  • Once the salmon is opaque and flaky and opaque, it's ready to serve. I usually just stick a fork in and twist to make sure my salmon is done.
    flaking off the salmon with a fork
  • Serve and enjoy!

Video

Notes

*General rule of thumb is to cook for 4-6 minutes per every 1/2 inch of thickness.  So be sure to adjust cook time as needed.

Nutrition

Serving: 1salmon filet | Calories: 173kcal | Carbohydrates: 1g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 631mg | Potassium: 556mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 14mg | Iron: 1mg