Perfect Cast Iron Salmon: Crispy Skin, Moist Flesh, and Zesty Lemon Dill Flavor
This incredibly easy cast iron salmon recipe is a weeknight warrior, delivering a gourmet meal in under 15 minutes. It’s infused with the bright flavors of fresh lemon and aromatic dill, and luxuriously basted in rich butter. The result? Flaky, moist, and tender salmon with an irresistibly crispy skin – a true culinary delight that will impress without the stress.
If you appreciate simple yet elegant seafood dishes, you might also enjoy these delectable alternatives: Pistachio Crusted Fish for a delightful crunch, or our refreshing Lemon Garlic Broiled Flounder for a lighter, equally flavorful option.
[feast_advanced_jump_to]Why This Cast Iron Salmon Recipe Will Become Your Favorite
Salmon has a reputation for being a challenging fish to cook perfectly. Many home cooks struggle with achieving the ideal texture – it can quickly turn too dry, or conversely, end up unappetizingly moist with soggy skin and a bland flavor. I personally experienced this frustration when I first started preparing salmon; it felt like a constant battle between overcooking and undercooking, leaving the skin wet and the flesh devoid of any real taste.
This specific recipe, however, is designed to overcome those common pitfalls, guaranteeing consistently delicious results every time. It yields salmon with the crispiest skin imaginable and remarkably moist, succulent flesh, all while being generously basted in a flavorful blend of lemon, dill, and garlic. The success of this dish hinges on a few crucial elements:
- The Cast Iron Pan: A well-seasoned cast iron skillet is the secret weapon here. Its ability to retain and distribute high, even heat is unparalleled, creating a perfect searing surface that crisps the salmon skin beautifully without overcooking the delicate flesh.
- Moisture Removal from Frozen Salmon: If you’re using frozen salmon (which is often the most accessible option), addressing its inherent water content is paramount. Excess moisture prevents proper searing and leads to a steamed, rather than crispy, exterior. We’ll delve into how to effectively remove this water to ensure a fantastic sear.
- The Instant-Read Thermometer: This tool is non-negotiable for seafood. Salmon cooks incredibly fast, and even a minute too long can drastically alter its texture. An instant-read thermometer allows you to pull the salmon from the heat at the precise moment it reaches optimal doneness, guaranteeing that perfect, moist texture every time.
By mastering these three simple techniques, you’ll transform your salmon cooking experience, turning a “touchy fish” into a consistently outstanding meal that’s both easy and impressive.
Essential Ingredients and Smart Substitutions
Crafting the perfect cast iron salmon starts with quality ingredients. Here’s what you’ll need and how you can adapt the recipe to your preferences or what you have on hand:
- Salmon: This recipe calls for ¾-1 lb of wild Atlantic salmon, whether fresh or frozen. Wild-caught salmon, especially Sockeye, tends to have a richer flavor and firmer texture. If using fresh, look for bright, firm flesh and a clean, fresh smell. If using frozen, ensure it’s fully thawed and excess moisture is removed as described in the steps below.
- Dill: The fresh, feathery fronds of dill bring a bright, slightly anise-like freshness that perfectly complements salmon and lemon. It’s a classic pairing for a reason! However, if dill isn’t available or you prefer a different herb, fresh thyme or fresh rosemary are excellent substitutes. Thyme offers an earthy, peppery note, while rosemary provides a more pungent, piney aroma. Other good choices could be parsley or chives for a milder, oniony flavor.
- Lemon: Fresh lemon is crucial for this recipe. We’ll use both slices for searing and a fresh half for squeezing over the cooked fish, adding a vibrant, zesty finish. The acidity cuts through the richness of the salmon and butter beautifully. If you’re feeling adventurous and using a different herb, you could potentially swap lemon for lime for a slightly different citrusy tang, which works particularly well with cilantro or a touch of chili. Always opt for fresh citrus over bottled juice for the best flavor.
- Butter: Unsalted butter is essential for basting the salmon, imparting incredible richness, moisture, and a beautiful golden glaze. If you need a dairy-free alternative, you can increase the amount of avocado oil slightly and omit the butter for basting, though the flavor profile will be less rich.
- Garlic: A single crushed garlic clove added to the basting butter infuses the salmon with a subtle, savory aroma without overpowering the delicate fish. You can mince it finely or simply crush it to release its oils into the butter.
- Avocado Oil: I specifically recommend avocado oil for searing salmon due to its incredibly high smoke point and neutral flavor. Unlike extra virgin olive oil, which can smoke at high temperatures and impart its own distinct taste, avocado oil allows the natural flavors of the salmon, lemon, and dill to shine. If avocado oil isn’t accessible, you can use a refined olive oil, grapeseed oil, or canola oil, but avocado oil remains the preferred choice for its superior qualities in this application.
- Salt and Pepper: Simple kosher salt and freshly ground black pepper are all you need to season the salmon, providing a foundational flavor layer that enhances the fresh herbs and citrus.
Step-by-Step Directions for Perfect Cast Iron Salmon
Cooking salmon to perfection in a cast iron skillet is easier than you think when you follow these clear, detailed steps. The key is in the preparation and precise timing.
Wild Atlantic salmon is typically available fresh from spring through summer. However, for much of the year, I opt for wild salmon (often sockeye) that’s been frozen. While convenient, frozen salmon tends to retain a significant amount of water. If this excess moisture isn’t properly removed, the skin can become unpleasantly wet and inhibit a good sear, resulting in a less-than-ideal texture. Let’s ensure that doesn’t happen!
- Prepare Your Salmon: Remove Excess Moisture & Season
If using frozen salmon, ensure it is fully thawed. Place the salmon on a plate or cutting board. Use several layers of paper towels to firmly press down on both sides of the salmon fillets. Apply gentle but firm pressure to absorb as much excess moisture as possible. You might be surprised how much water comes out! This step is crucial for achieving that coveted crispy skin. Once thoroughly patted dry, season both sides of the salmon generously with salt and freshly ground black pepper. We’re keeping the seasoning simple at this stage to let the fresh lemon and dill shine later in the cooking process.
- Preheat Your Oven:
Before you begin searing, preheat your oven to 375°F (190°C). This dual-cooking method (sear on the stovetop, finish in the oven) ensures the salmon cooks evenly through to the center without burning the exterior, and helps maintain its delicate moisture.
- Heat the Cast Iron & Sear the Skin:
Place your cast iron skillet on a burner over medium-high heat. Allow it to heat up for several minutes until it’s thoroughly hot. Add 1 tablespoon of avocado oil to the pan. You’ll know the oil is hot enough when it begins to shimmer. Carefully place the salmon fillets into the pan, skin-side down. It’s crucial to start with the skin side down to render the fat and achieve maximum crispiness while protecting the flesh from overcooking.
While the salmon is searing, arrange fresh dill sprigs and lemon slices on top of the flesh side. This allows the flavors to gently infuse into the fish as it cooks. Sear for 2-3 minutes on the stovetop. To check for crispiness, carefully lift an edge of the salmon with a spatula. The salmon should easily release from the cast iron when the skin is beautifully golden-brown and crispy. If it sticks, it needs a little more time.
- Baste with Butter and Garlic:
Once the skin is crispy, reduce the heat slightly if needed. Add the 2 tablespoons of butter and the 1 crushed garlic clove to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the salmon with the flavorful butter-garlic mixture. Continue basting for about 1 minute, ensuring the butter is almost completely absorbed by the fish. This step adds incredible richness and moisture.
Immediately after basting, carefully transfer the entire cast iron pan (with the salmon still skin-side down) to your preheated oven. Allow it to cook for an additional 3-7 minutes. Start checking the internal temperature after 3 minutes.
- Achieve Perfect Doneness and Serve:
Using an instant-read thermometer is absolutely crucial when cooking seafood, especially salmon, to achieve optimal flavor and texture. Insert the thermometer into the thickest part of the fillet.
- For a delectable medium-rare finish, remove the salmon from the pan as soon as it reaches an internal temperature of 120°F (49°C).
- If you prefer your salmon fully cooked or well done, allow the temperature to climb to 145°F (63°C).
Once your desired temperature is reached, immediately remove the pan from the oven. Squeeze the remaining lemon half over the hot salmon for a final burst of freshness. Transfer the salmon from the cast iron pan to serving plates as soon as possible to prevent it from continuing to cook in the hot skillet. The salmon should appear buttery and flaky, with a light pink color on the outside and a slightly darker pink in the center (for medium-rare). Gently remove the dill sprigs and lemon slices before enjoying.
Expert Tips for Flawless Cast Iron Salmon
- Mastering Moisture Removal: For frozen salmon, thorough thawing is step one. After thawing, rinse the salmon under cold water to wash away any lingering ice crystals or freezer burn. Then, and this is critical, use several layers of strong paper towels to firmly press down on both sides of the fillet. You’re not just dabbing; you’re applying pressure to literally squeeze out as much residual liquid as possible. This process might take a minute or two, but it’s the foundation for crispy skin and even cooking. Skipping this step means the fish will steam in its own moisture instead of searing, preventing any crispiness.
- The Thermometer is Your Best Friend: As mentioned, an instant-read thermometer is indispensable. Eyeballing doneness with salmon is tricky and often leads to overcooked, dry fish. Aim for 120°F (49°C) for medium-rare, 125-130°F (52-54°C) for medium, and 140-145°F (60-63°C) for well-done. Remember, carryover cooking will increase the internal temperature by a few degrees after removal from heat.
- Preheat Your Cast Iron Properly: Don’t rush this step. A properly preheated cast iron skillet ensures an immediate, even sear. Place it on medium-high heat for 5-7 minutes. You can test if it’s hot enough by adding a tiny drop of water; if it beads up and dances across the surface before evaporating, it’s ready. Then add your high-smoke-point oil until it shimmers.
- Don’t Crowd the Pan: If cooking multiple fillets, ensure there’s enough space between them for proper heat circulation. Crowding the pan will drop the temperature, leading to steaming instead of searing. Cook in batches if necessary.
- Skin-Side Down First (Always): This is the golden rule for crispy salmon skin. The skin acts as a protective layer, allowing the flesh to cook gently while the skin gets perfectly rendered and crispy. Plus, salmon fat is concentrated in the skin, and rendering it adds flavor to the fish and the pan.
- Keep it Moving (Initially): When you first place the salmon skin-side down, gently press it down with a spatula for the first 30 seconds. This ensures full contact with the hot pan, preventing the skin from curling and ensuring an even sear.
- Resting Period: Although this recipe moves quickly, letting the salmon rest for a minute or two off the pan allows the juices to redistribute, leading to an even more tender and moist result.
Delicious Pairings for Your Cast Iron Salmon
This lemon dill cast iron salmon is versatile and pairs beautifully with a variety of sides. My personal favorite, and a classic combination, is serving it alongside fluffy rice and perfectly roasted asparagus. The neutral base of the rice absorbs the delicious buttery lemon-dill pan juices, while the crisp-tender asparagus provides a fresh, earthy counterpoint.
However, the possibilities are endless for creating a complete and satisfying meal. Here are some other fantastic options:
- Green Vegetables:
- Lacinato Kale: Sautéed with a touch of garlic, its slightly bitter notes would beautifully complement the richness of the salmon.
- Italian Green Bean Salad: A vibrant, fresh salad with tender green beans, cherry tomatoes, and a light vinaigrette.
- Italian Cabbage: Braised or sautéed cabbage offers a tender, savory side that’s both comforting and healthy.
- Roasted Brussels Sprouts: Caramelized and slightly nutty, roasted Brussels sprouts are always a hit with salmon.
- Broccoli Rabe: For those who enjoy a bolder, slightly bitter green, sautéed broccoli rabe with garlic is an excellent choice.
- Simple Side Salad: A fresh green salad with a light lemon vinaigrette can brighten the entire plate.
- Starchy Sides:
- Lemon Spinach Orzo: A flavorful pasta dish that echoes the lemon notes in the salmon and adds a touch of creamy texture.
- Pastina Carbonara: For a heartier, comforting meal, a small portion of this creamy pastina would be a delightful pairing.
- Roasted Baby Potatoes: Tossed with herbs and roasted until golden and crispy, they offer a satisfying starch.
- Quinoa or Couscous: Lighter grain options that can be seasoned with fresh herbs and a squeeze of lemon.
- Crusty Bread: Perfect for soaking up any leftover pan juices.
- Summer Favorites:
- If it’s the summer, I often lean towards lighter, refreshing sides like Italian Pasta Salad – its tanginess and variety of textures are perfect with grilled or pan-seared fish.
- Sauces:
- While the basting butter provides plenty of flavor, a simple yogurt-dill sauce or a light beurre blanc can elevate the dish further.
Choose your sides based on the season, your mood, and what you already have on hand. No matter what you pick, this cast iron salmon will be the star of the show!
Common Questions About Cast Iron Salmon
Absolutely, yes! A cast iron pan is an excellent choice for cooking salmon, particularly for achieving that perfectly crispy skin. There’s a common misconception that cast iron “remembers” flavors, and while it’s true that a newly seasoned or poorly cleaned cast iron might hold onto strong aromas, it doesn’t mean everything you cook in it afterwards will taste like fish. Think of it like “The North Remembers” from Game of Thrones – a fun analogy, but in reality, a properly cared-for and well-seasoned cast iron skillet will not noticeably transfer fish flavor to your next meal. The high heat used for searing also helps to burn off residual aromas. Just ensure you clean your cast iron thoroughly after cooking seafood (without harsh soap, as per cast iron care guidelines), and it will be perfectly fine for your next culinary adventure.
You certainly can, and many chefs prefer to for a more even golden crust on the flesh side. Here’s how: Begin by searing the flesh side (the side without skin) first for about 2 minutes to get a nice crust. Then, flip the salmon over to the skin side, top with lemon and dill, and sear for another 2-3 minutes until the skin is crispy. From there, you can continue with the basting and oven transfer steps as outlined in the recipe. This method works especially well if you prefer a firmer texture throughout the fillet.
When buying fresh salmon, look for bright, vibrant flesh with a moist, firm texture. It should have a clean, oceanic smell, not a strong “fishy” odor. The skin should be shiny and intact, and if the head is still on, the eyes should be clear and bulging, not sunken or cloudy. Avoid salmon with dull flesh, a strong smell, or any discoloration.
Yes, you can use skinless salmon, though you will miss out on the incredible crispy skin that the cast iron pan provides. If using skinless fillets, sear the presentation side (the side you want facing up on the plate) first for 2-3 minutes until golden brown, then flip and continue with the recipe. Be extra careful not to overcook, as skinless salmon can dry out slightly faster.
While an instant-read thermometer is highly recommended for precision, you can still gauge doneness. The salmon should flake easily with a fork, and the opaque cooked parts should extend almost to the center, leaving a slightly translucent pink line in the very middle for medium-rare. However, it’s much harder to achieve perfect doneness consistently without a thermometer, so consider it a worthwhile investment for any home cook, especially for seafood.
Store any leftover cooked salmon in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it in a preheated oven at 275°F (135°C) for 10-15 minutes, or in a covered pan on the stovetop over low heat with a splash of water or broth, until just warmed through. Be careful not to overheat, as this can dry out the fish. Leftover salmon is also delicious cold in salads or sandwiches.
Watch the Recipe in Action
More Great Seafood Classics to Explore
- Lemon Pistachio Crusted Snapper
- Pan-Seared Vermillion Snapper
- Lemon Garlic Broiled Flounder
- Shrimp Fra Diavolo with Linguine
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📖 Recipe
Cast Iron Lemon Dill Salmon
Vincent DelGiudiceEquipment
- cast iron pan
- instant-read thermometer
Ingredients
- ¾-1 lb wild Atlantic salmon, fresh or frozen
- 1 lemon 4 slices and one full half
- 2 tablespoon butter
- 1 clove garlic, crushed
- 1 bunch dill
- 1 tablespoon avocado oil
- salt and pepper
Instructions
- Preheat oven to 375°F (190°C).
- If using frozen salmon, thaw it completely first. Rinse the salmon under cold water to remove any ice crystals, then thoroughly pat it dry with paper towels, pressing firmly to remove as much excess moisture as possible. Season both sides of the salmon generously with salt and pepper.
- Heat a cast iron skillet over medium-high heat until hot. Add 1 tablespoon of avocado oil until shimmering. Place the salmon into the pan, skin-side down. Lay dill sprigs and lemon slices on top of the salmon, placing the half of the lemon somewhere on the pan as well. Sear for 2-3 minutes until the salmon skin is beautifully golden-brown and crispy.
- Drop 2 tablespoons of butter and the crushed garlic clove into the pan. Tilt the pan and use a spoon to baste the salmon with the melted butter until it’s mostly absorbed, about 1 minute. Transfer the entire cast iron pan to the preheated oven. Cook for 3-7 more minutes, or until the salmon reaches an internal temperature of exactly 120°F (49°C) for a medium-rare finish. Squeeze the remaining lemon half over the cooked fish. Remove from the cast iron pan immediately to prevent overcooking.
- Serve immediately with your favorite sides, such as Jasmine rice and roasted asparagus.
Notes
- Rinse the salmon to remove any ice crystals that remain on it. Use a paper towel to apply pressure to the salmon, without pushing too hard, to remove as much liquid as possible. Do this to both sides of the fish.
- Removing excess water from frozen salmon makes the fish cook evenly and will make sure that it doesn’t get cooked by steam as that moisture heats up.