Skillet Seared Salmon

This recipe really demonstrates the superiority of cast iron cookware. Ever wonder how to get a crisp sear on your salmon? Hint – the magic is in the skillet. Keep it easy and just use a simple seasoning salt for flavor. There is no amount of seasoning that will taste than just cooking it well. So leave your spices closed for this one, and trust in the power of the skillet.

Enjoy this recipe you can make on any Tuesday night. Let’s get supper on the table.

Grocery List	Recipe Quantity
1 lb of SKIN ON Salmon (.5 lbs per adult)	1 lb of Salmon Cut in Half
Seasoning Salt	2 TBS Of Seasoning
1-2 beers (or drink of choice)	1-2 beers (or drink of choice)

COMMANDMENTS

CAST IRON COMMANDMENTS https://castironsoul.com/cast-iron-cooking-ethos/

Commandment #4 – The whole skillet gets hot, as it is all one unified piece. Always have a hot pad nearby.

Commandment #16 – Salt, pepper, olive oil, and heat is plenty for most dishes. Don’t hide the flavor of the ingredient under layers of seasoning. Just cook it well.

Commandment #17 – That being said, a light Cajun seasoning works well for well for most dishes.

Cookware: 10.5 Cast Iron Skillet

Y’all, I trust this skillet more than I trust my car. If the house were burning down, I would grab all my loved ones, then the wedding photos, and then come back and find this skillet and then my class ring. I can’t exaggerate how often I use this, how many different types of dishes I make with it, how it’s seen me through the lows and the highs of adulthood. I’ve been cooking with this skillet since before my kid was born and she’s got a miniature version of her own. I trust people more when I know they have a cast iron skillet.

This skillet won’t cook everything for you (soups, chilis, etc), but it will open the door to all of your cooking possibilities. Just get one and embrace the cast iron way of life.

HOLD MY BEER – PREPARATION

Remove the salmon from the packaging and pat dry with a paper towel. Season with salt and pepper or a seasoning salt and let sit at room temperature for 15 minutes. This dries out the meat and allows for a crisp sear. Crack open that first beer.

LIGHT THIS CANDLE- START COOKIN’

Take your skillet and put 1 tbs of olive oil in the pan. Turn the stove up to 6 and wait until the oil starts smoking. Once oil is hot, place the salmon in skin side up – you should hear a loud sizzle. Press flat with a spatula and let cook for 3-4 minutes.

**TIP – Only with a hot skillet do you get a crisp edge. The pan has to be hot when the food makes contact. **

After 4 minutes, flip the salmon to skin side down. You should see a browned top side. Let the salmon cook for another 3-4 minutes.

Flip the salmon over one more time (skin side up) and put a lid on the skillet. Turn the heat off and let cook for another 3-4 minutes. Using a lid will help to “bake” the meat all the way through the center. Turning off the stove heat will ensure it doesn’t overcook, but you should still hear oil sizzling.

Remove the lid. There should be a crisp edge on the top side of the salmon, and the meat should pull easily. If the meat doesn’t pull or is not thoroughly cooked, put back on the skillet with a lid and cook until done.

Remove from skillet and serve on a bed of rice with some salad. Sprinkle some basil on top as a garnish. Enjoy your restaurant quality dinner and show off for your friends.