Crispy on the outside and tender, flaky on the inside, this cast iron salmon is an easy stovetop dinner that comes together in about 20 minutes.
If you want a simple, reliable way to cook salmon, this cast iron salmon recipe is a great place to start. The salmon is seasoned with sea salt and black pepper, seared in a hot cast iron skillet, then finished with butter, lemon juice, and fresh parsley. It is quick enough for a weeknight meal but flavorful enough to feel special.
Cast Iron Salmon Recipe: Flaky and Perfectly Seasoned
Cooking salmon in a cast iron skillet is one of the best ways to get a crisp, golden exterior while keeping the center moist and flaky. The heavy pan holds heat well, which helps the salmon sear quickly and evenly. With just a few basic ingredients, you can make a restaurant-style salmon dinner right on the stovetop.
This pan-seared salmon is not dry or complicated. The key is to start with a hot skillet, pat the salmon dry, season it well, and avoid moving it too much while it cooks. Once the fish has formed a crust, it will release from the pan more easily and be ready to flip. A final spoonful of lemon butter adds brightness, richness, and a fresh finish.
Why You’ll Love This Cast Iron Salmon
- Quick and Easy: This stovetop salmon recipe is ready in under 20 minutes, making it perfect for busy nights.
- Simple Ingredients: You only need salmon, oil, salt, pepper, butter, lemon juice, and parsley.
- Perfect Texture: The salmon cooks with a crisp outside and a tender, flaky center.
- Great for Beginners: The method is straightforward and easy to follow.
- Fresh Flavor: Lemon juice and parsley balance the richness of the salmon and butter.
Ingredients for Cast Iron Salmon
Here is what you need to make this easy cast iron salmon recipe:
- Salmon Filets– Skin-on salmon works especially well because the skin can get crisp in the skillet, but skinless salmon can also be used. Choose filets that are about the same thickness so they cook evenly. Frozen salmon filets are fine as long as they are fully thawed before cooking.
- Sea Salt– Sea salt has a slightly larger grain than table salt and seasons fish beautifully.
- Black Pepper– Adds simple, classic flavor without overpowering the salmon.
- Avocado Oil– A good choice for high-heat cooking because it has a neutral flavor and a high smoke point.
- Butter– Unsalted butter is best so you can control the overall saltiness of the dish.
- Lemon Juice– Brightens the flavor and pairs naturally with salmon.
- Parsley– Added at the end for freshness, color, and a light herbal finish.
⭐️ Full ingredient measurements and detailed instructions are included in the recipe card below.
Recommended Equipment
- 12 inch cast iron skillet
- Fish spatula
- Instant read thermometer
How to Cook Salmon in a Cast Iron Skillet
This is a simple salmon recipe for beginners, and the process is easy to repeat once you know the basic steps. For best results, use filets that are close in thickness and keep an eye on the heat while the salmon cooks.
- Heat the skillet– Place a cast iron skillet on the stovetop over medium-high heat. Let the pan get hot before adding the salmon.
- Prepare the salmon– Pat the salmon dry on both sides with paper towels. This helps the fish sear instead of steam. Season both sides with sea salt and black pepper.
- Heat the oil– Add avocado oil to the skillet and swirl it around so the bottom of the pan is coated. When the oil looks shiny and moves easily across the pan, it is ready.
- Cook the salmon– Place the salmon skin side down in the skillet. If using skin-on salmon, gently press the top of each filet for a few seconds to help prevent curling. Cook for about 5 minutes, or until the salmon is cooked about halfway up the side.
- Flip and continue cooking– Carefully flip the salmon and cook the second side until it reaches your preferred doneness. If the pan seems too hot or the bottom is browning too quickly, reduce the heat slightly.
- Finish with lemon butter– Flip the salmon back over, then add butter, lemon juice, and parsley to the pan. Spoon the melted lemon butter over the salmon during the last minute of cooking.
Recipe FAQs and Tips
Salmon can be cooked to different temperatures depending on the texture you prefer. The best way to check doneness is to insert an instant read thermometer into the thickest part of the filet. For medium-rare, cook to 125ºF. For medium, cook to 130ºF. For medium-well, cook to 135ºF. For well-done salmon, cook to 140ºF.
Yes, but the salmon should be thawed before cooking. To thaw quickly, place the filet in a sealed plastic bag and set it in a sink filled with cold water. Replace the water every 30 minutes until thawed. You can also thaw salmon overnight in the refrigerator or use the defrost setting on a microwave.
Skin-on salmon is best if you want a crisp texture, but skinless salmon also works well with this cooking method.
Avocado oil is a great option because it has a high smoke point and a neutral flavor. Another high-temperature cooking oil can also be used.
This recipe keeps the seasoning simple with sea salt and black pepper. You can also add garlic powder, onion powder, or paprika if you want extra flavor.
If the salmon sticks, lower the heat slightly and let it cook a little longer. As the crust forms, the fish should release more easily from the pan.
Storage and Leftovers
- Refrigerator– Store cooked salmon in an airtight container in the refrigerator for up to 3 days.
- Freezer– Freeze cooked salmon for up to 3 months.
Leftover salmon is delicious the next day. Serve it cold over a salad, flake it into a bowl, or warm it briefly in the microwave. Be careful not to overheat it, since salmon can dry out quickly when reheated.
How to Cook Salmon in Cast Iron Video
➡️ Watch this easy weeknight dinner come together step by step. It is fast, simple, and full of fresh flavor.
More Delicious Salmon Recipes
If you enjoy this easy cast iron salmon, you may also like brown sugar salmon or oven baked salmon for another simple seafood dinner.
⭐️ Tried this recipe? Leave a comment below and let me know how it turned out!
Cast Iron Salmon
Equipment
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12 inch cast iron skillet
Ingredients
- 3 skin-on salmon filets about 1 inch thick
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoons avocado oil
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped
Instructions
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Place a 12 inch cast iron skillet over medium-high heat and add the oil.
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Pat the salmon dry on both sides with paper towels. Season both sides with sea salt and black pepper.
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Place the salmon skin side down in the pan and cook for about 5 minutes, or until it is cooked halfway through.
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Flip the salmon and continue cooking until it reaches your desired doneness: 125℉ for medium-rare, 130℉ for medium, 135℉ for medium-well, or 140℉ for well-done.
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Carefully flip the salmon back over. Add butter, lemon juice, and parsley to the pan, then spoon the melted butter mixture over the salmon before serving.
Video
Notes
- Nutrition facts are provided as an estimate based on the listed ingredients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
⭐️ Recipe post updated with more information and tips June 24, 2025. The recipe remains the same.