Cast Iron Skillet Salmon is one of my favorite recipes, made with the most straightforward ingredients possible. Thanks to my Cowboy Charcoal, the magic happens fast. Once the fire’s going, my pan heats up quickly, turning a simple piece of salmon into a masterpiece. The classic trifecta of lemon, garlic, and butter levels up the salmon’s flavors, effortlessly.
Post sponsored by Cowboy Charcoal
Table of contents
Why You’ll Love Cast Iron Skillet Salmon
Let’s be real—there are hundreds of different ways to cook salmon filets. Sometimes, a pinch of sea salt, some garlic powder, and a 400F oven are all you need to taste flaky salmon. That said, the cast iron skillet method remains a favorite way to bring out the best flavors over the smoky flames.
Cooking salmon over the fire in a hot cast-iron skillet is hands-down the best way to get that golden brown crust. This is all while the perfectly cooked salmon keeps that appetizing pink color the whole family expects.
The high temperature helps render out the fatty acids, crisping up the skin while keeping the inside tender. Whether you’re using wild-caught salmon, sockeye salmon, or even farm-raised salmon, this technique works every time.
Plus, this is an easy cast iron skillet salmon recipe that takes little time to prep, making it perfect for weeknight dinners. It pairs well with fresh herbs, green beans, or a simple side salad, and any leftover cooked salmon makes an epic salmon salad the next day.
For another cast iron salmon recipe, check out Nashville Hot Cast Iron Salmon. Or, if you’re looking for all the ways to enjoy this beautiful fish, head over to my Best Salmon Recipes.
Tender Salmon Ingredients Round-Up
A great recipe starts with the best, good-quality ingredients. This recipe makes your next trip to the grocery store super easy. Besides the salmon, chances are you already have everything on hand.
- Salmon – Skin-on salmon fillets are key for crispy salmon skin and a juicy, flavorful bite. It’s classically seasoned with fresh lemon, garlic salt, parsley, and butter.
How to Make Cast Iron Skillet Salmon
First, light your Cowboy Hardwood Lump Charcoal and let it burn for about 10-15 minutes until the coals are blazing hot. Once ready, spread them out evenly in your grill and preheat your cast iron pan for another 10 minutes. A hot skillet is the key to a good sear, so don’t rush this part.
Pro-Tip: best Charcoal for cooking salmon in a cast iron skillet?
For your cast iron skillet salmon recipe, Cowboy Lump Charcoal is the best choice. It burns hot and clean, giving you quick, high heat that’s perfect for searing salmon without overpowering it with too much smoke. If you prefer a slightly milder heat with more consistent burning, Cowboy Hardwood Briquets are a great alternative, as they provide steady, even heat while still adding a hint of natural wood flavor.
While the pan heats up, pat the salmon dry with a paper towel. This helps get the crispiest skin possible. Then, season the flesh side with garlic salt and a squeeze of fresh lemon juice. Let the fish sit at room temperature for five minutes to absorb the flavors.
Once the hot pan is ready, drop in all of the butter and let it melt completely. Carefully place the salmon skin side down and sear salmon undisturbed for about 6-8 minutes (time will vary depending on the thickness of the fillet).
Use a fish spatula to gently flip it onto the flesh side and cook for another 2-3 minutes. Flip the salmon back to skin side down, squeeze the last bit of lemon over the top, and sprinkle with fresh parsley. Remove from heat, serve immediately, and enjoy with your favorite sides!
What to Serve with Cast Iron Skillet Salmon
Your cast iron skillet salmon masterpiece pairs well with just about any side dish. A simple side salad with fresh herbs keeps things light, while green beans sautéed in extra virgin olive oil bring a nice contrast. If you’re looking for a heartier option, consider roasted potatoes or grilled asparagus.
Leftovers and Reheating Salmon
Got leftover cast iron skillet salmon? Store it in an airtight container in the fridge for up to two days. For the best results, reheat it on the grill over indirect heat at 300F for about 10 minutes until warmed through. If you’re short on time, a quick sear over direct heat for a couple of minutes will also bring it back to life. Leftover grilled salmon makes a killer salmon salad or can be flaked over rice for an easy next-day meal.
Cast Iron care & more Recipes
Always dry your cast iron pan completely after washing to prevent rust—heat it on the stove for a few minutes, then apply a thin layer of oil while it’s warm. Regular seasoning keeps it non-stick and long-lasting!
FAQs for Salmon Recipe
Wild-caught salmon is the best quality and has fewer calories compared to farm-raised salmon. Sockeye salmon is a great choice if you want deep flavor, while Atlantic salmon is milder and slightly fattier.
Look for wild salmon from sustainable fisheries in the United States. Avoid farm-raised salmon that relies on excessive use of antibiotics or is raised in questionable conditions.
The best cast iron skillet depends on your needs—Lodge is a reliable budget-friendly option, while Finex offers a premium, smooth-surfaced design. For a vintage-style pan with exceptional craftsmanship, consider Smithey or Field Company.
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Cast Iron Skillet Salmon
Ingredients
- 2 fresh salmon filets 5-6 oz each with skin on
- 1 lemon cut in quarters
- 1 tbsp of garlic salt
- 1/2 cup of freshly chopped parsley
- 1/4 cup of butter
Instructions
- Light Cowboy® Hardwood Lump Charcoals in charcoal chimney and let burn for 10-15 minutes
- Spread hot coals over grilling area and preheat grill & cast iron pan for approximately 10 minutes.
- On a plate, lather salmon flesh side with garlic salt and squeeze two quarters of lemon on top. Let salmon sit for 5 minutes before cooking.
- Once skillet is hot, place all of the butter into the pan and let melt
- Place salmon skin side down into skillet for about 6-8 minutes
- Flip salmon on to flesh side to cook for 2-3 minutes
- Flip salmon back to skin side down and squeeze the last bit of lemon on top
- Place fresh parsley on top and enjoy!
Notes
What kind of cowboy charcoal is best for cooking salmon in a cast iron skillet?
For your cast iron skillet salmon recipe, Cowboy Lump Charcoal is the best choice. It burns hot and clean, giving you quick, high heat that’s perfect for searing salmon without overpowering it with too much smoke. If you prefer a slightly milder heat with more consistent burning, Cowboy Hardwood Briquets are a great alternative, as they provide steady, even heat while still adding a hint of natural wood flavor. Gear: Cowboy Charcoal, cast iron skillet and tongs.Nutrition
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This website is so underrated and everything I have tried is literally so good wether it’s inside on your cast iron or over some coals with the cast iron outside!!! Keep it up bud!