Cast Iron Skillet Salmon
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Cast Iron Skillet Salmon is about to become your favorite way to make salmon. Pan seared to perfection in just under 10 minutes, it’s cooked with olive oil, butter, lemon, and fresh rosemary. Light, flaky, and practically melt-in-your-mouth tender, salmon in a cast iron skillet is super tasty too!
Cast Iron Skillet Salmon
Need an easy recipe for a weeknight dinner that’s done in just 15 minutes? Look no further than cast iron skillet salmon!
Surprisingly, at the time of writing, I only have a handful of salmon recipes up on the site.
I’ve shared how to smoke it yourself, how to smoke it with lemon and pepper seasoning, and of course my OG air fryer honey mustard salmon.
I figured it was about time for something new!
This is by far the best pan fried salmon recipe ever. It’s very simple and highlights the natural flavors in the fish, all while giving it the most perfect sear you ever did see.
I love making salmon in a cast iron skillet. It’s incredibly easy and quick and will give you perfectly cooked results every. single. time. Once you try it, you’ll know what I mean!
Ingredient Notes and Substitutions
- Salmon – You can use fresh or frozen here — though I do recommend using fresh if it’s an option where you live!
I like to use ones between 4-6 ounces each. Opt for fillets that are around the same size for even cooking, and thaw frozen fish before cooking. - Olive Oil & Butter – Yup, I’m using both to pan fry the salmon! The olive oil will give the fish a nice sear, and the butter adds a rich and creamy flavor.
- Lemon – Seafood pairs incredibly well with citrus, which is why I added some lemon to this recipe!
I like fresh lemon juice best, but you could also use the bottled stuff if that’s all you have. - Seasonings – A dash of salt and freshly ground black pepper, plus some sprigs of rosemary are all the extra flavoring you need for cast iron skillet salmon!
As a note, I love lemon and rosemary together, but you can use other fresh herbs like thyme or parsley instead. Some minced or whole garlic cloves would also be a welcome addition.
Or, you can switch up the simple S&P and use seasoned salt, lemon pepper, or even a seafood seasoning blend. There are a ton of options!
Tips and Tricks to Make Perfect Salmon in a Cast Iron Skillet
- Proper prep matters.
This recipe moves super quickly once you get started, but there is a bit of forethought involved when it comes to the prep.
Take the fillets out of the fridge about 15 minutes before you plan to cook them. This helps them cook evenly, and will ultimately give you the flakiest results.
Also, before you add the salmon to the skillet, pat it dry to remove any excess moisture.
- Cast iron skillet 101.
Make sure the skillet is very hot prior to adding the salmon for the crispiest crust. Don’t overcrowd the pan either — the fish won’t cook evenly if you do.
You could technically also make this recipe in a stainless steel skillet, though I do prefer cast iron!
- Don’t rush the flip.
For the best pan fried salmon recipe, don’t move the salmon fillets once they’re cooking until it’s time to flip.
You can determine whether or not they’re ready to go by trying to lift one of the fillets up with a spatula. If it doesn’t want to give, leave them for a little longer.
Salmon will stick to the skillet until it is fully cooked on that side. It’s a nice, built-in guide to knowing when it’s time to flip!
Another way to tell is by looking at the color. If it has turned a whitish pink ¾ of the way up from the bottom, feel free to flip it! Go gently, as salmon is notoriously delicate.
- Check for doneness.
Making salmon in cast iron skillet is easy — and quick! You don’t want to overcook the filets or they’ll turn dry and tough.
The best way to tell if it’s done is to use a meat thermometer. The internal temperature needs to be at least 145°F for safe eating.
Prep Ahead
- Let the salmon sit at room temp for 15 minutes
- Heat the cast iron
- Pat the fillets dry
Kitchen Tools You Will Need
- Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
- Heat-Safe Spatula for flipping the salmon in the cast iron skillet.
Serving Suggestions
After you’ve checked for doneness and removed the salmon from the stove, let it rest for a few minutes before serving.
This gives the juices a chance to redistribute, giving you a more tender texture.
Some classic pairings include roasted or mashed potatoes, asparagus, and green beans.
Want something a bit more special?
A creamy, lemon risotto would highlight the citrus flavor, and some roasted root vegetables — like sweet potatoes, carrots, or parsnips — would bring this dish right into fall.
I’ve never said no to a lemon dill sauce with salmon either! And if you’re looking to create a much lighter meal, pair your cast iron skillet salmon with a burrata caprese salad.
Storing, Freezing, and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
If you need longer storage, let the fillets cool completely before wrapping them individually in plastic wrap and then placing in a freezer-safe bag. They will keep for up to 3 months.
Let them thaw in the fridge overnight before reheating the salmon in a cast iron skillet for the best texture. Heat gently to keep it from drying out.
Salmon in Cast Iron Skillet FAQ
You betcha! That’s what this salmon in cast iron skillet recipe is all about. In fact, many (myself included!!) consider this to be the best method for cooking salmon.
Cast iron boasts incredible heat retention, which is key to getting that sear you’re after.
I use both! The oil is needed to create a crispy and crunchy exterior, while the butter adds richness and extra flavor.
Make sure to use an oil with a high smoke point, though. Olive oil is always my go-to, but canola or avocado oil would work too.
Yes — this is why I mention to take the fillets out of the fridge about 15 minutes before starting this cast iron skillet salmon recipe.
The fish will cook a lot more evenly and will boast the best texture too.
Enjoy!
With love, from our simple kitchen to yours.
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Cast Iron Skillet Salmon
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
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2025
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