Crispy Skin King Salmon in Cast Iron
Equipment
Ingredients
Main Ingredients
skin-on king salmon fillets (skin-on)
2 piece
olive oil
2 tbsp
sea salt
1 tsp
black pepper
0.5 tsp
lemon
1 piece
Instructions
Dry the salmon
Pat salmon fillets dry with paper towels. Place skin-side up in the fridge uncovered for 30–60 minutes to dry skin for maximum crispiness.
Season the salmon
Season both sides with sea salt and black pepper just before cooking.
Heat the skillet
Heat oil or fat in a cast-iron skillet over medium-high until shimmering. Reduce heat to medium and carefully place salmon skin-side down. Press lightly with a spatula for 10 seconds to keep skin flat.
Cook skin-side down
Cook skin-side down for 4 minutes until golden and crispy. Lift edges briefly in the last minute to allow oil underneath.
Cook flesh side
Flip fillets and cook for 2 minutes on the flesh side until desired doneness is reached. For thicker fillets, add an extra minute or two.
Serve
Transfer salmon to a plate skin-side up. Garnish with lemon wedges and fresh herbs. Serve immediately.
Original recipe
Storage
Best served immediately. Leftovers can be stored in the refrigerator and gently reheated.
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