This cast-iron salmon is marinated in a medley of Asian flavors then seared on the stove top and finished in the oven.
This is my mother’s recipe and I am so glad she shared it with me.
Today I am a salmon lover and this is the recipe that transformed me into a fish fanatic. I was never a big fan. I had the wrong impression that salmon was quite fishy. This recipe changed all that.
I will never turn this dinner down when mom makes this at the beach. Especially since the fish is fresh and so flavorful.
A simple medley of soy sauce and wine and a short time in the refrigerator to infuse the flavors results in a flaky, sweet taste that is just irresistible.
A cast iron skillet yields crispy edges that are caramelized to perfection.
Even my kids loved it. I make this easy recipe all year round.
How to make cast iron salmon
Wild sockeye salmon is my-go to salmon for this recipe.
It is more flavorful than farm raised and just tastes better. I usually will buy the entire fillet and slice the fish into individual pieces before grilling.
I usually have luck finding it at Costco or Whole Foods. I’m always looking for salmon that is bright pink in color and firm to the touch.
A simple marinade of soy sauce, Mirin wine, vermouth, sugar, fresh ginger and thinly sliced limes is all you need.
After about two hours, the fish is ready to cook. A quick sizzle in a cast iron skillet starts the cooking off before finishing in a preheated oven for about six minutes.
A hot, hot preheated pan is key to crispy and delicious salmon.
What to serve alongside grilled salmon
- Wild Rice Salad
- Couscous with Grilled Vegetables
- Maple Roasted Brussel Sprouts
- Crunchy Ramen Noodle Salad
- Ancient Grains Salad with Roasted Vegetables
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Cast Iron Salmon
- Cast Iron Skillet
- 4 6-ounce fillets of wild Sockeye salmon
- 1/4 cup soy sauce
- 1/4 cup Vermouth
- 1/4 cup Mirin wine (found in the Asian aisle of the grocery)
- 2 tablespoons granulated sugar
- 3 tablespoons fresh ginger, peeled and sliced into thin rounds
- 1 lime, sliced into thin rounds
- On the stove top combine the soy, vermouth, Mirin, sugar and ginger and heat until the sugar is dissolved.
- Cool completely. Place the salmon in a zip lock bag and add the marinade. Place the lime slices on top and marinate for two hours.
- Heat the oven to 500 degrees. In a oven proof skillet or cast-iron skillet, heat 2 tablespoons of olive oil until the pan is very hot.
- Place the salmon in the pan flesh side down and sear for one minute until the fish has browned. Flip the fish and leave the skin side down another 30 seconds to one minute and then place the skillet in a hot oven for 5 to 6 minutes or until the salmon is done.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
8 thoughts on “Cast Iron Salmon”
Turned out with such a yummy crisped outside but tender not dried out center!
So glad you liked it. Thanks Mindee
Enjoyed this for dinner last night and it did not disappoint! Quite possibly the best way to enjoy salmon!
Thanks Sara … one of my faves too.
This is seriously amazing!! I will definitely make it again!
Thanks Toni…it’s a winner in my house too 🙂
I was a bit worried about making fish in my cast iron. Since you don’t scrub or use soap on a cast iron, I was scared this would stick and be a mess – NOPE! Heating the oil first is the key – hot oil and the fish just cooks in that and no sticking to my cast iron. This is my go to method for salmon now – thanks
The great thing about a cast iron is it’s not difficult to clean. A bit of kosher salt and olive oil goes a long way to clean that pan well. Hope you enjoyed the salmon!