Whip up a delicious dinner of cast-iron salmon that satisfies the mind and appetite.
You know it’s trueeverything tastes better when it’s cooked in acast-iron skillet.
That’s especially true for this easy, perfectly tendersalmon.
Credit: Photographer: Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Ruth Blackburn
Paired with an effortless fast-fix salad, this recipe is one of our favoritesuper-fastandhealthy weeknight suppers.
Learn how to make cast-iron salmon for a simple and delicious weeknight meal that’s light but comforting.
Fresh, frozen, farmed, wild, fillets, sides, and tail portionsoh my!
Sure, you might pay top dollar for wild Alaskan salmon.
you might also pay less for frozen farmed Atlantic salmon.
And that’s perfectly OK.
This will help keep the fish from sticking to the pan.
It never hurts to be careful, right?
How Do You Know When Salmon Is Perfectly Cooked?
Press the surface of the fishit should be firm to the touch, but still give slightly.
The exterior should be opaque and pink, while the interior may remain just slightly translucent.
Purists will say to NEVER EVER under the threat of eternal damnation put soap on your skillet.
And trust me, I get it.
If your skillet’snicely seasoned, it ain’t gonna hurt it none.
And it will prevent your future batch ofskillet browniesfrom tasting likesalmon croquettes.
I’m sorry, but you’re welcome.
Store leftovers well-wrapped or in an airtight container up to four days.
Heating the fish back up isn’t a necessity.
you’re able to also enjoy it cold, flaked intobagels,salads, orrice bowls.
skin-on salmon fillets
1/2tsp.
kosher salt, divided
1large cucumber
2Tbsp.
chopped fresh dill
1 1/2Tbsp.
red wine vinegar
1/8tsp.
olive oil, divided
1lemon, cut in half crosswise
1(5-oz.)
baby kale (about 5 cups)
1/4cup shelled pistachios, chopped
1/4tsp.
Meanwhile, pat salmon dry with paper towels, and sprinkle evenly with 1/4 teaspoon of the salt.
Whisk together dill, vinegar, sugar, and 3 1/2 tablespoons of the oil in a medium bowl.
Add cucumber, and toss to coat.
Add remaining 1 1/2 tablespoons oil to hot skillet.
Flip salmon; add lemon halves, cut side down, to skillet.
Immediately transfer skillet to oven.
Bake in preheated oven until desired degree of doneness, about 5 minutes for medium.
Arrange salad:
Add kale and pistachios to cucumber mixture in bowl, and toss to combine.
Sprinkle evenly with pepper and remaining 1/4 teaspoon salt.
Arrange salmon over salad; squeeze charred lemon halves over assembled salad.
