Cast Iron Skillet Salmon
Cast Iron Skillet Salmon is seared in olive oil and butter, plus some lemon and rosemary. Easy, delicious, and crispy results in 15 minutes!
Ingredients
- 4 salmon fillets 4-6 oz each
- salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 slices of lemon rounds plus more for serving
- 4 sprigs of rosemary
Instructions
- Remove salmon filets from the refrigerator and let sit at room temperature for 15 minutes if time allows.
- Pat the filets dry using a paper towel. Season both sides generously with salt and pepper to taste. Don’t skimp on the seasoning here!
- Heat a large cast-iron skillet over medium high heat. Once hot, drizzle with the olive oil. Add the filets, skin side down and cook for about 3-4 minutes. Do not disturb the salmon while cooking.
- Reduce heat to medium. Carefully flip the filets over with a flat spatula. Add the butter, lemon slices and rosemary sprigs in between the filets. Cook for another 3-4 minutes, basting with the lemon herb butter. Salmon is done when it’s opaque in color.
- Remove pan from burner and let salmon rest for 2-3 minutes before plating. Drizzle with the pan juices and serve with additional lemon slices if desired.
Nutrition
Serving: 1 | Calories: 350cal | Carbohydrates: 1g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 143mg | Sugar: 0.2g | Fiber: 0.2g | Calcium: 26mg | Iron: 1mg