Cast Iron Skillet Salmon
This cast iron salmon recipe has saved our family dinner more times than I can count—and we still make it at least once a week. Paired with fresh veggies and cooked all in one pan, it’s quick, simple, and made with zero fussy ingredients. Perfect on its own or with your favorite sides, it’s a go-to you’ll come back to again and again.
My Favorite Way to Cook Salmon
Once you cook salmon fillet in a cast iron skillet, there’s no going back - it’s that good. The sizzling hot pan works its magic, giving you a crispy golden sear on top while the inside stays tender and juicy. And here’s the little cheat code: a drizzle of honey and a pinch of spices. That combo takes your salmon from “yum” to “holy wow, this is amazing.”
Toss in some veggies and you’ve got a super-healthy dinner on the table in under 15 minutes. Plus, it’s a total meal chameleon. You can prep it ahead of time and pair it with whatever sides you’re craving, so it feels brand new every single time. What more could you want for dinner??
Salmon in a Skillet Recipe Ingredients
- Salmon - This cast iron salmon recipe can be made with fresh or frozen salmon. Wild salmon varieties are best.
- Seasonings - Sea salt, black pepper, and paprika add a savory flavor with just a hint of spice.
- Honey - A natural sweetener that enhances the sugars in the vegetables without the need for refined sugar.
- Olive oil - Helps caramelize the veggies and cook the salmon in the cast iron skillet while adding a boost of healthy fats. I prefer the strong flavor of olive oil to balance out the rest of the ingredients, but coconut oil or avocado oil would work, too.
- Vegetables - Garlic, asparagus, and cherry tomatoes add extra nutrients and flavor to this cast iron salmon, making it a complete meal.
Wild-caught salmon vs farm raised
Salmon is one of the many fishes that are best to buy wild-caught instead of farm-raised. This is because wild-caught salmon has more omega-3 and an overall better flavor. You can usually find wild-caught salmon at the seafood counter at your local grocery store or in the freezer section. If buying it frozen, be sure to let it thaw before cooking.
How to make Cast Iron Skillet Salmon
One of my favorite things about cast iron salmon is how quick it is to make! All you’ll need is a hot cast iron skillet and a spatula, and it is ready in minutes.
How to cook Salmon in Cast Iron without it sticking
Cooking salmon in a cast iron skillet can feel a little intimidating, but all you need is oil, heat, and a little patience.
First, make sure your pan is well-oiled. Don’t skimp here—if there’s not enough oil, the skin will glue itself to the pan, and no one wants that mess.
Next, get your skillet nice and hot. Medium high heat works best. You want it hot enough that the skin sizzles when it hits the pan.
Now, lay the salmon in skin-side down and leave it alone for a bit. This part’s important—if you try to flip it too soon, the skin will stick. Let it cook long enough that the skin gets crispy and golden. Not only does it taste amazing, but it also makes it super easy to slide a spatula underneath when you’re ready to flip.
Here’s a little secret: most of the cooking should actually happen with the skin side down. This way, the skin gets crisp while the flesh stays juicy and tender. By the time you flip it, the salmon will just need a quick finish on the other side.
Can I make Salmon in Cast Iron ahead of time?
If you want to prepare the salmon ahead of time you can! Simply coat the filets in the seasoning and honey, and store them in an airtight container in the fridge until you’re ready to cook. Let the filets come to room temperature before cooking on the cast iron. Drizzle any extra honey mixture left in the container over the salmon while it’s cooking, and follow the recipe card as normal.
Ansley's Pro Cast Iron Salmon Tips
- Pat the salmon dry with a paper towel before rubbing the seasonings on top.
- Make sure your pan is hot enough that the olive oil is slightly simmering but not so hot that the oil is popping. If it’s too hot, you may want to reduce the heat to medium-low.
- Don’t move the salmon filets around once they are on the cast iron skillet. This will remove the skins from the filets and make it hard to flip them over.
- If you find the filets and vegetables are soaking up too much of the olive oil, don’t be afraid to add another drizzle while they’re cooking. Sometimes if the heat is set too high, the oil will cook down too quickly, causing the ingredients to stick to the pan and burn.
How to Serve
You can serve this cast iron salmon with almost anything! Here are a few side options:
- Honey Roasted Carrots and Parsnips
- Mandarin Orange Salad
- Smashed Fingerling Potatoes
- Roasted Cauliflower with Tahini
- Pumpkin Quinoa Salad
- Homemade Sweet Potato Fries (and dipping sauces)
How to Store
Let the salmon cool completely before storing it in an airtight container. It will keep for up to 3 days in the fridge. When ready to enjoy, heat it up on a plate in the microwave in 15-second increments until your desired temperature has been reached.
Cast Iron Salmon Recipe FAQs
Usually anywhere from 5 - 8 minutes, depending on the thickness of your salmon filets. The best way to tell your salmon is done is to look at the sides of the filets. You want the fish to be an opaque pink color all the way up the sides. If only ½ of the side is a light pink, the fish needs more time to cook. You can also check the internal temperature of the cast iron salmon. When its internal temperature reads between 120 - 130° F, it’s medium-rare. When it reaches a temperature between 135 - 145° F, it’s cooked to medium, which is where I prefer it!
If the heat is too high or the pan isn’t greased well enough, the fish will stick. Make sure to cook the filets over medium heat with a well-oiled pan!
No, it’s actually better if you cook it with the skin on. Once the salmon is cooked, the skin is much easier to remove.
This depends on your personal preference but I love a skillet salmon. The salmon will have a nice crispy top when cooked on a skillet that you can’t get in the oven.
Salmon should first be cooked skin side down in a skillet. This allows the skin to get nice and crispy which makes it easier to flip over.
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Recipe
Salmon in Cast Iron Skillet
Ingredients
- 2 6 oz salmon filets
- ½ teaspoon sea salt - plus more for veggies
- ¼ teaspoon black pepper - plus more for veggies
- ½ teaspoon paprika
- 1 tablespoon honey
- 2 tablespoon olive oil
- 1 garlic clove
- 1 bunch asparagus
- 1 cup cherry tomatoes - halved
Instructions
- Pat the salmon filets dry with a paper towel. In a small bowl, mix together the sea salt, black pepper, and paprika. Gently rub the spices on top of each filet of salmon. Drizzle the honey over top and spread over the salmon with the back of a spoon. Set the salmon filets aside.
- In a cast iron skillet, add the olive oil and chopped garlic. Heat over medium heat while stirring to prevent burning. Once the garlic has become soft and the oil is slightly sizzling, add the asparagus and tomatoes to the pan and gently toss in the oil. Cook for 2 minutes.
- Move the asparagus and tomatoes to the edges of the pan and add the salmon filets, skin side down. Cook for 3 - 4 minutes, depending on the filet’s thickness, until the skin becomes crispy. Don’t move the filets around in the skillet. If you find the edges of the salmon curling up, press each filet down firmly with the back of a spatula to press it back down. The salmon is ready to be flipped over when the sides of the salmon are ⅔ of the way opaque pink. As the salmon is cooking, gently stir the vegetables a little.
- Slide a spatula under the salmon filet, releasing the skin from the pan, and flip the salmon over. Cook for another 1 - 2 minutes until the sides of the salmon are fully opaque pink. Sprinkle a pinch of sea salt and a few cracks of black pepper over the vegetables.
- Serve the salmon alongside the asparagus and tomatoes and enjoy!
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