How to Broil Salmon in a Cast-Iron Skillet

Cast-iron cooks salmon quickly and evenly, preserving flavor and texture.

Fresh salmon has a mild, sweet flavor brought out fully by panbroiling, poaching, baking or grilling. The gentle flavor and open texture of salmon effortlessly assumes the flavors of rubs or marinades. Panbroiling salmon fillets in a cast-iron skillet is a quick method of cooking salmon for maximum flavor while maintaining the fish's delicate texture. Cast-iron skillets retain heat and distribute it evenly. The seasoned surface of the skillet is smooth, and food does not stick to it. The characteristics of a cast-iron skillet are ideal for panbroiling salmon fillets.

Things You'll Need

• Cutting board
• Brush
• Olive oil, kosher salt, ground black pepper

Instructions

1. Preheat an ungreased, cast-iron skillet over medium-high heat.

2. Wash the salmon fillets, approximately 4 ounces each, gently under cool running water. Lay the salmon fillets flat on a cutting board and brush the sides of each fillet with a light coating of olive oil. Sprinkle each side with kosher salt and freshly ground black pepper.

3. Place the salmon fillets in the preheated cast-iron skillet and panbroil them for 3 minutes. Use a large, flat metal spatula to turn them over and panbroil the other side for 3 minutes.

Tips & Warnings

• Serve the salmon fillets hot with melted butter and fresh, sliced lemon wedges.

• Wild salmon is available during the fishing season from early spring to late summer.

• Do not overcook salmon fillets to the point of dryness.

References

• Ithaca College, Robert R. Colbert Sr. Wellness Clinic: Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans
• Clemson University Radio Productions, Your Day: Cast Iron Blackened Salmon Topped With A Cucumber Dill Midori Sour Cream Over A Low Country Rissoto