Cast Iron Salmon

Cast Iron Salmon

This cast-iron salmon is marinated in a medley of Asian flavors then seared on the stove top and finished in the oven. 

A plate of cooked salmon next to a bowl of rice

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.

Uncooked salmon fillets on a white plate

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.

Two pieces of salmon in a cast iron skillet

What to serve alongside grilled salmon

A plate of cooked salmon next to a bowl of rice

If you try a recipe, please use the hashtag #HOMEANDPLATE on INSTAGRAM for a chance to be featured! FOLLOW HOME & PLATE ON FACEBOOK | INSTAGRAM | PINTEREST FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.

REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER TO RECEIVE NEW RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!

Cooked salmon on a white plate
Print Recipe
5 from 4 votes

Cast Iron Salmon

This cast-iron salmon is marinated in a medley of Asian flavors then seared on the stove top and finished in the oven. 
Prep Time2 hrs
Cook Time15 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Japanese
Keyword: Cast Iron Salmon
Servings: 4
Author: Ali Randall

Equipment

  • Cast Iron Skillet

Ingredients

  • 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

Instructions

  • 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.
Cast Iron Salmon is marinated in a medley of Asian flavors then seared before going in a hot oven

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”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating