I discovered the wonders of a cast iron skillet last night. Matt bought me one for Christmas and I have to admit, I have been incredibly intimidated by the archaic looking cooking device. I had no idea what to make in it. Last night, though, after 2 months of disuse, I had enough of my wastefulness and decided to figure it out. I knew I wanted to make salmon so I just typed “Cast iron skillet salmon” in Google… thank God for Google. I couldn’t cook without it, really. I watched a YouTube video of someone cooking in one, read a bunch of recipes and then decided just to do what I always do – wing it.
My skillet is preseasoned so I just had to get to work. I started by simmering some EVOO on the stove top. I added sliced garlic (3-4 cloves) for a few minutes. While that was sautéing I put freshly cracked pepper and sea salt in a small bowl with lemon pepper and paprika. I didn’t measure, but if I had to guess it was probably 1/2 tsp of each. Then I cut my salmon into about 3 oz portions. Again, I didn’t measure. I sprinkled my seasoning mixture on each side of the salmon and then added it (presentation side down) to the skillet. I set the timer and left it alone for 6 minutes.
I then squeezed 1/2 a lemon on top, flipped the salmon and put it in my preheated oven (400 degrees) for 6 more minutes. I served it over brown rice and steamed broccoli.
Oh my gosh, guys, I am not even kidding… this was by far the BEST salmon I have ever made. I was shocked by it because it was so simple. I mean – 15 minutes for the entire meal? It kind of blew me away.
So now, here I am, a cast iron skillet convert. I’ve already been online this morning planning what I am making tonight. I am pretty sure the verdict is charred tomato and chicken tacos. Hopefully that turns out just as well. I have a feeling that the skillet can’t go wrong!
I hope you try this awesome, healthy, and delicious salmon recipe for yourselves!