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Cooked salmon on a white plate
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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. 
Course Main Course
Cuisine Japanese
Keyword Cast Iron Salmon
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4
Author Ali Randall


  • 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.