If you want to feel like a fancy restaurant chef without doing much, making salmon on a cast iron skillet is it. You’ll get that dream-worthy crispy skin and juicy inside with basically three ingredients.
I literally make stove-top salmon for my partner and I at least twice a week. And I've even taught him my tried and true method (which is AWESOME!).
Originally we lived in a house with a very week electric stove and you couldn't justify the expense of a cast iron pan because it just wouldn't ever have gotten hot enough.
Now, we live in a house with a gas stove and we almost immediately went out and purchased a cast iron pan - we were more excited for the gas stove than the rest of the house hahah!
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Why you'll love this recipe
Easy seafood. Making salmon on a cast iron skillet is as simple as flipping a switch — just like other easy seafood recipes like BBQ Squid (With Noodles), Salmon Side, and Whole Baked Barramundi.
Hero protein. A piece of perfectly cooked salmon can steal the show just like Roast Chicken or a juicy Mustard Beef Brisket.
Versatile sides. Serve your crispy salmon with something fresh and colorful like Mediterranean Vegetable Salad or a fancy Peach Prosciutto Salad.
Faster than takeout. This stovetop salmon fillet cooks quicker than you can even open your UberEats app — seriously.
Tips for Buying Salmon
When you're picking out salmon for this, you want fresh salmon fillets with the skin on — that’s how you’ll get that crispy skin.
Make sure the salmon looks glossy, smells fresh (not fishy!), and has the pin bones removed.
Always double-check though — sometimes a rogue pin bone sneaks in and nobody wants to wrestle with that mid-bite.
Can I use frozen salmon?
You can use frozen salmon, but I find it just doesn't quite hit the spot. Although, if you do use frozen, make sure to thaw in the fridge overnight and follow all of my tips to get the perfect result.
Ingredients
Salmon. Look for a thick, skin-on salmon fillet because it crisps up beautifully and stays juicy inside. I always ask for a "middle" piece as they're usually thicker.
Salt. Just good old sea salt — it draws out moisture for crispier skin (similar to how you would use it for Crispy skin on pork)
Oil. Choose a high-smoke-point oil like vegetable, avocado or grapeseed oil. I have used extra virgin olive oil and have had very similar results (but you do get a lot more smoke in the kitchen so make sure you put the exhaust fan on if olive oil is your only option).
Please check the recipe card for full list of ingredients and quantity.
How to make salmon in the cast iron
Step 1: Take the salmon out of the fridge about 20-30 minutes before cooking. I like to put it skin side down on a paper towel so it starts to dry the skin out.
Step 2: Heat your cast iron pan over medium-high for a few minutes. Flick a tiny bit of water onto it — if it dances and evaporates, it's ready
Step 3: Pat the skin side completely dry with paper towels.
Step 4: Rub the skin with salt (generously!!).
Step 5: Add a good amount of oil to the pan and double check it's hot enough by adding a small amount of water. It should smoke (as pictured)
Step 6: Place the salmon fillet skin side down in the hot pan. Once it's on, don't move it. The cast iron will "hold" onto the skin while it begins to cook so you'll end up ripping it. In a couple of minutes, you'll be able to move it.
Cook until you see the color change up the side of the salmon (it'll start turning lighter in colour). This will take about 5 minutes (depending on thickness).
Step 7: Flip and continue to cook for 2 minutes. If you have thin parts, try and raise them (as pictured)
If you have quite thick pieces, I also like to sear the sides for approx. 1 minute. Turn stove off.
Step 8: Flip the salmon back to skin side down, place a lid on (this will help continue to cook the inside without drying it out) and let it cook for another 1-2 minutes.
Step 9: Serve immediately
Top Tip
Start with a hot pan. The number one key to crispy skin is a properly heated cast iron — don’t rush it. I recommend allowing it to heat up for at least 10 minutes.
Dry the salmon super well.
Don't move the salmon around. Once it’s down in the pan, hands off! Let it sear in peace otherwise you'll rip the skin onto the cast iron (making it harder to clean).
Use enough oil. Think light glisten, not swimming pool.
What to serve with Salmon?
If you're wanting to meal prep your salmon, or simply have it with some variety for your mid-week week, there's so much you can serve it with.
If you're after something hot on the side, try my Mediterranean Vegetable Salad - which can also be cooked on a cast iron pan; and even some simple Rice.
For leftovers, you can mix-and-match with a Pesto Orzo, Mediterranean Pasta Salad, Salmon Mango Salad and you can just add in your chilled salmon. Or you can replace the protein in a Teriyaki Poke Bowl.
How long can you store leftover salmon for?
Store cooked salmon in an airtight container in the fridge for up to 3 days.
How to reheat salmon to get the crispy skin?
To bring back the crispy skin, reheat salmon skin side down with the lid on — this also helps cut down on any fishy smell.
You can also reheat in the microwave for approx. 2 minutes. But, the skin won't be as crispy.
FAQs
Make sure your pan is properly preheated and oiled. A hot cast iron skillet and dry salmon = no sticking.
When I had an electric stove, I did pan sear the skin first, then popped the salmon in the oven (skin side up) to continue cooking. This didn't give the best crispy skin - but I worked with what I had.
Let the pan cool a bit, then scrub with hot water and a brush. No soap needed! Dry immediately and rub lightly with oil.
Use a neutral high-smoke-point oil like avocado oil or grapeseed oil to handle the heat without burning.
Yes, but thaw it fully and pat it dry first. Wet salmon will steam, not sear and you won't get your crispy skin.
Other Seafood Recipes
Or, you can have a browse through my Seafood Recipe Category for more delicious eats.
Recipe
Salmon on Cast Iron
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Equipment
Ingredients
- 600 g (1 ½ lb) salmon skin-on , approx. 4 fillets, see note 1
- 2 tablespoon salt
- 2 tablespoon neutral oil, e.g. vegetable, canola, see note 2
Instructions
Prepare
- 30 minutes before cooking - Take the 600 g salmon skin-on out of the fridge. I like to put it skin side down on a paper towel so it starts to dry the skin out.
- 10 minutes before cooking - Heat your cast iron pan over medium-high.
- Pat the skin side of the salmon completely dry with paper towels.
- Rub the skin with 2 tablespoon salt. Add 2 tablespoon neutral oil to the pan and check to see if it's hot enough by flicking water on it (if it evaporates and sizzles, it's ready)
Cook
- Place the salmon fillet skin side down in the hot pan. Once it's on, don't move it. The cast iron will "hold" onto the skin while it begins to cook so you'll end up ripping it. In a couple of minutes, you'll be able to move it.
- Cook until you see the color change up the side of the salmon (it'll start turning lighter in colour). This will take about 5 minutes (depending on thickness).
- Flip the fillets so they're flesh side down for 2 minutes. If you have quite thick pieces, I also like to sear the sides for approx. 1 minute. Turn stove off.
- Flip the salmon back to skin side down, place a lid on (this will help continue to cook the inside without drying it out) and let it cook for another 1-2 minutes.
- Serve immediately
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