Cast Iron Salmon
Cast Iron Salmon is seasoned with simple spices and cooked to tender perfection right on the stovetop.
Servings:
Calories: 360kcal
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.
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
Calories: 360kcal | Carbohydrates: 1g | Protein: 34g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 881mg | Potassium: 851mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 299IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
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