This recipe is quick and delicious. It does splatter a little on the stove. I used grape-seed oil in a 12″ cast iron skillet. I preheated the skillet over a medium flame for about five minutes, or until water evaporated right away when sprinkled in the pan.
Pan Cooked Salmon
Equipment
- 1 12" cast iron or carbon steel skillet
- 1 Spatula to turn the fish
Ingredients
- 1.5 lbs Salmon
- 2 tbs Grapeseed oil Other oil with high smoke point can be used
- Salt
- Pepper
- Dried thyme
- Butter
Instructions
- Heat your skillet, then add the oil
- Put the fish in the oil, skin side down, then lower the heat
- Sprinkle the fish with salt, pepper, & thyme
- Cook until the fish has changed color except for the very top
- Add some butter to the pan, then flip the fish over
- Cook for another minute, or until the internal temperature is about 125 degrees
Notes
Here are the complete directions that I got off of Reddit.
“I’d start with a hot pan, turn the pan down to medium low when you put the salmon in skin side down and spend more time with the skin side down. Wait until the salmon is cooked on the outside until it’s about 10% away from the top, chuck in some butter and flip the salmon. Let it cook for 45 seconds max on that side and take it out of the pan.
That’s one way I was taught in restaurants and it has never ever failed to produce a perfectly cooked piece of salmon.”
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