This Cast Iron Salmon recipe has all the helpful tips you need to always cook a salmon fillet with skin on it. It’s an easy, healthy weeknight dinner option you can make in around ten minutes.
Do you have time to make a healthy dinner during the week? Of course you do! Check out the other quick and easy weeknight dinners on the blog. As a starter, here are my 30 minute Teriyaki Beef Sticks recipe and my 30 minute Easy Chicken Caprese recipe for the air fryer.
Cast iron skillets are ideal for getting an amazingly crispy, flavorful sear on salmon fillets But knowing exactly how long to cook the salmon so that it turns out moist and tender – not dried out or undercooked – can be tricky
In this comprehensive guide I’ll explain how long you need to cook salmon fillets in a cast iron pan, share tips to prevent sticking and overcooking, plus delicious flavor ideas. After reading this you’ll feel confident cooking perfect salmon in cast iron every time.
Factors That Impact Cook Time
Several factors affect how long salmon cooks in a cast iron skillet:
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Thickness – Standard fillets are around 1-inch thick. Thicker cuts take a few minutes longer.
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Bone-in vs boneless – Bone-in salmon needs more time to cook through.
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Size – Larger, thicker fillets require slightly longer cooking.
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Put the skin on or off. Skin keeps the flesh warm, so skin-on may need an extra minute or two.
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Fresh vs frozen – Frozen salmon takes longer to defrost and cook.
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Marinades or coatings – Ingredients like citrus, marinades and rubs can slightly increase cook time.
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Stove heat variability – Electric vs gas or coil vs induction ranges can impact heat consistency.
Cast Iron Cook Time for 1-Inch Fresh Salmon Fillets
For fresh, boneless salmon fillets around 1-inch thick, cook:
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Around 6-8 minutes skin-side down
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After flipping, cook for 2-3 more minutes
I recommend starting by cooking for 6 minutes skin-side down. Then flip and cook for 2 more minutes before checking doneness.
Salmon is done when it flakes easily and the interior is opaque. If needed, cook for 1 more minute and re-check. Avoid overcooking as this causes dryness.
Get the Skillet Very Hot
Preheat the skillet over high heat until it just starts to smoke before adding oil and salmon. This helps quickly sear and caramelize the exterior while keeping the inside moist.
Use a Joint Oil/Butter Combination
Coat the hot skillet with oil first, then add butter once heated. The oil helps prevent sticking, while the butter enhances flavor.
Cook Most of the Time Skin-Side Down
Sear the presentation side (skin or top side) down for maximum browning and crisping before flipping briefly at the end to finish cooking.
Let Sit Before Serving
After cooking, let the salmon rest for 2-3 minutes. This allows juices to re-distribute for tender, juicy results.
Cast Iron Cook Time for Frozen Salmon Fillets
For 1-inch thick frozen skinless salmon fillets, cook:
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Skin-side down for 8-10 minutes
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After flipping, cook 3-4 more minutes
Since frozen salmon needs to thaw, start by cooking skin-side down for 8 minutes before flipping and cooking for around 3 more minutes. Check frequently and add another minute or two if not yet flaky and opaque in the center.
Rinse Off Ice Crystals
Rinse frozen fillets under cool water before cooking to remove ice crystals. Pat extremely dry with paper towels to help achieve an even sear.
Use Caution When Flipping
Use a thin spatula and handle frozen fillets gently when flipping, as they are quite delicate and prone to breaking apart when partially thawed.
Check Doneness Early/Often
Test doneness early and every minute towards the end. It takes time for the cold centers to fully defrost and cook through.
Cast Iron Cook Time for Thicker Salmon Cuts
For salmon fillets thicker than 1-inch:
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Start by searing skin-side down for the regular time (e.g. 6-8 minutes for fresh)
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Then flip and cook for a few extra minutes until just opaque in the center
Check frequently and continue cooking for 1-2 minutes at a time to avoid overcooking. For very thick fillets, partially pre-cook by baking or steaming before finishing in the skillet.
How to Tell When Salmon is Perfectly Cooked
It can be hard to judge doneness visually – use these tests instead:
- Flakes easily when poked with a fork
- Opaque throughout with no translucent areas
- Reaches 140°F for wild salmon, 145°F for farmed
Undercooked salmon is safer than overcooked. If unsure, remove from heat sooner and verify doneness. Re-cook for a minute or two if needed.
Delicious Seasonings and Sauces for Cast Iron Salmon
- Lemon, lime, orange – FRESH citrus juices and zest
- Herbs – dill, basil, cilantro, thyme, rosemary
- Spices – garlic, paprika, cayenne, onion, pepper
- Soy sauce, teriyaki, sesame oil, ginger
- Mustard, chili sauce, sriracha
- Maple syrup, honey, brown sugar
- Pesto, tapenade, salsa
- Compound butter – lobster, lemon, herb
Mix and match flavors to suit your taste. Apply rubs before cooking or incorporate sauces after. Enjoy salmon simply with rice and veggies, in tacos, on salads, with couscous, stuffed into potatoes – the options are endless.
Cast Iron Salmon Leftovers
Store any leftover fish in the fridge for up to two days. You can use the leftover in so many delicious ways!.
- Use Salmon instead of Tuna in a Nicoise Salad.
- Add pasta and Alfredo or pesto sauce and toss to make a quick lunch or dinner.
- Salmon Wraps
- Mix it with mayonnaise for Salmon Salad. Enjoy it on sandwiches or as a snack with crackers and sliced cucumbers.
- As a protein portion in a rice bowl.
If you make this Simple Cast Iron Salmon recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
Helpful Tips for Perfect Cast Iron Salmon
- Select fresh fish with a bright colour.
- Before you pan-fry the fish, let it come to room temperature.
- Dry the fish with paper towel before adding seasoning.
- Set the pan on medium-high heat and add the oil.
- Place fish skin side down in hot pan.
- For 90% of the cooking time, fry the fish with the skin side down.
- When the sides of the filet get cloudy, turn the fish over.
- Use a thermometer for best accuracy.
- At 120 F, salmon is medium rare, and at 125 F to 130 F, it is medium.
Crispy Pan Seared Salmon | How to Sear Salmon in a Cast Iron Skillet
FAQ
Can you cook salmon on cast iron?
How do you know when salmon is done on a skillet?
How long salmon should be cooked?
How long do you cook salmon in a cast iron skillet?
Coat both the cast iron skillet and salmon in olive oil and season. Place the skillet on medium-high heat. When hot, place the salmon skin side up. Cook for 4 minutes and flip. Cook an additional 4 minutes. You can also find more tips on How to Cook Perfect Salmon Fillets here. Leave the skin on your salmon.
How long do you cook fish in a cast iron skillet?
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.
How long do you cook salmon in a pan?
Here’s how to cook salmon in a pan that’s restaurant quality — and ready in less than 15 minutes. To pan sear salmon, take the fish out of the refrigerator around 15 minutes before you plan to cook it. Pat the fillets dry and season with salt and pepper. Ensure your pan is very hot (this will ensure a crispy crust) and add oil.
How do you cook salmon in a frying pan?
Sear the salmon: Place the salmon, skin side down, into the pan and sear for 4 minutes until the skin becomes slightly crispy and golden brown. Carefully flip the salmon and sear for 2 more minutes. Flip it back over in the pan. Add the butter: Add the butter to the skillet with the salmon and let the butter melt.
How long do you cook salmon in a broiler?
Preheat the broiler to high and position a rack 4 to 6 inches below the heating element. Lightly brush a cast iron skillet with oil, and place the seasoned salmon fillets, skin-side down, inside. Broil the salmon until the top is nicely browned, 3 to 6 minutes (depending on how your desired level of doneness). What should I serve with salmon?
How long do you cook salmon skin on a frying pan?
Place the skillet on medium-high heat. When hot, place the salmon skin side up. Cook for 4 minutes and flip. Cook an additional 4 minutes. You can also find more tips on How to Cook Perfect Salmon Fillets here. Leave the skin on your salmon. The skin provides a barrier between the fish and the hot pan. It helps prevent overcooking.