Easy Cast Iron Salmon-Perfectly Cooked
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Crispy on the outside, flaky on the inside—this Cast Iron Salmon is ready in 20 minutes!
If you’re looking for the best way to cook salmon, this easy cast iron salmon recipe is the answer! Seasoned with simple spices and cooked to tender, flaky perfection, this stovetop salmon recipe is a quick and delicious dinner idea you’ll make on repeat.
Cast Iron Salmon Recipe: Flaky and Perfectly Seasoned
Cooking pan seared salmon in a cast iron is what dinner dreams are made of. Picture perfectly tender, flaky salmon with a crisp outer layer and juicy inside.
No dried-out salmon here, just restaurant-quality results right in the comfort of your own kitchen. When you think of how salmon should be cooked, you are thinking of this recipe. This is a go-to salmon recipe you’ll turn to again and again.
Why You’ll Love This Cast Iron Salmon
- Quick and Easy: ready in under 20 minutes
- Simple Ingredients: made with staple pantry ingredients
- Perfectly Cooked: crispy on the outside, tender and flaky on the inside
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Ingredients for Cast Iron Salmon
Here is what you need to add to your grocery list, if you don’t already have it on hand, to make this cast iron salmon recipe:
- Salmon Filets– there are a few different ways you can buy salmon filets. I picked these salmon with skin filets up from the butcher since they were already pre-sliced into filets. They were all about the same thickness, but not all the same width, and that’s okay. Frozen salmon filets can be used, just thaw before cooking. Salmon filets can also be found in the meat section at the store.
- Sea Salt– this is a larger grain of salt than regular table salt and works great with cooking fish and other proteins
- Black Pepper
- Avocado Oil– or other high-temperature cooking oil
- Butter– use an unsalted butter so you can control the amount of salt flavor in this recipe
- Lemon Juice– the perfect compliment to salmon
- Parsley– added just before serving for a little color and flavor
⭐️ Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.
Recommended Equipment
How to Cook Salmon in Cast Iron Skillet
This is the best salmon recipe for beginners, follow these simple steps for flawless salmon every time.
- Heat the skillet- place your cast iron pan on the stovetop over medium-high heat.
- Prepare the salmon– pat the salmon dry on both sides with a paper towel and season with sea salt and black pepper.
- Heat the oil– pour the oil into the pan and swirl to cover the bottom of the pan. When the oil is shimmering and flows easily, you are ready to cook.
- Cook the salmon– place the salmon, skin side down into the cast iron pan and press down on the top for a few seconds to stop it from curling if it has skin on. Cook for about 5 minutes or until the salmon is halfway cooked through, you can see it change from the side.
- Flip and Cook-keep an eye on the heat if you feel it is getting too hot and burning the bottom, turn down the heat a little. Flip and continue to cook on the other side.
- Melt butter– flip the salmon back over and add the butter, lemon juice, and parsley to the pan, and spoon it over the salmon for the last minute of cooking time.
Recipe FAQs and Tips
Like a good steak, salmon can be cooked to different temperatures to create a different texture and flavor. The best way to measure the temperature of salmon is to poke it in the thickest part with an instant read thermometer and take it to one of the following temperatures.
Medium-Rare 125º F -this is how I prefer it cooked
Medium 130º F
Medium-Well 135º F
Well Done 140º F
Yes, just thaw before cooking. This can be done by placing the filet in a sealed plastic bag, then place in a sink filled with cold water. Replace the water every 30 minutes until the salmon has thawed. You can also place the salmon in the refrigerator the day before cooking. A microwave defrost setting can also work.
Skin-on is best for crispy texture, but skinless works great too.
Avocado oil is great (and what I use) because it has a high smoke point and neutral flavor.
This recipe is simple with just salt and black pepper, additionally you can also season the salmon with garlic powder, onion powder and/or paprika.
If the salmon is sticking to the skillet, turn down the heat and let the salmon cook for a little bit, it should release from the pan as it cooks.
Storage and Leftovers
- Refrigerator-store cooked salmon in an air tight container and refrigerate for up to 3 days.
- Freezer– freeze for up to 3 months.
Leftover salmon is great to eat the next day, try it cold on a salad, or heat it for just a minute in the microwave to serve it warmed up.
How to Cook Salmon in Cast Iron Video
➡️ See this flavorful weeknight dinner come together step-by-step! Fast, simple, and packed with flavor your whole fam will love.
More Delicious Salmon Recipes
Even though this one should be at the top of the list for ease and flavor, this Brown Sugar Salmon or, Oven Baked Salmon are both a must try.
⭐️ Tried this recipe? Leave a comment below and let me know how it turned out!
Cast Iron Salmon
Equipment
Ingredients
- 3 skin on salmon filets about 1 inch thick
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons avocado oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped
Instructions
- Place a 12 inch cast iron skillet over medium-high heat and add oil.
- Pat salmon dry on both sides with paper towels. Season salmon on both sides with sea salt and pepper.
- Place salmon skin side down into pan and cook for about 5 minutes until halfway cooked through.
- Flip salmon and continue to cook until desired doneness. 125℉ for medium-rare, 130 ℉ for medium, 135 ℉ for medium-well and 140℉ for well-done. I recommend medium rare.
- Carefully, flip salmon back over. Add butter, parsley and lemon juice to the pan and spoon over the salmon. Additionally, when serving, spoon the butter, parsley and lemon juice over the salmon on the plate.
Video
Notes
- Nutrition facts are provided as a courtesy and are just an estimate of the ingredients listed
- store any leftovers in an air tight container for up to 3 days.
Nutrition
⭐️ Recipe post updated with more information and tips June 24, 2025, the recipe remains the same.
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