Description
I am a big fan of salmon skin, especially if it’s salted and a bit crispy and chewy. This recipe gives me that. Plus, the way it’s cooked, the fish has a ‘steamed’ quality to it. Do not uncover the fillets or move them around as they cook. I always use my cast-iron skillet for this because it always comes out best!
Ingredients
- 3 (8 ounce) center-cut salmon fillets, with skin
- 1 teaspoon garlic-pepper seasoning
- ½ teaspoon dried dill weed
- 1 tablespoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Pat fillets dry with a paper towel and set in a baking dish
- skin-side down. Sprinkle with garlic-pepper seasoning and dill. Turn fillets over and generously rub salt all over the skin only. Cover baking dish and set on the counter for 15 to 20 minutes.
- Heat oil in a large cast iron skillet over high heat until it just starts to smoke. Reduce heat to medium-high and add butter. As soon as butter melts
- add fillets
- skin-side down. Cover the skillet
- and cook until fish flakes easily with a fork
- 7 to 9 minutes
- depending on thickness. Remove fillets with a metal spatula and serve immediately.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6