Crispy Pan Roasted Salmon

December 04, 2017

This is the quickest weeknight meal I make, I just grab salmon and maybe a bed of greens and I can have dinner on the table in about 15 minutes. I’ve adapted a lot of the technique from Serious Eats.

Pro-tip! Cooking an oily fish will make your cast iron smell and make everything you cook in it taste funny for a while! Deodorize the pan immediately after you use it by putting the empty pan on a medium hot stove for about 15 minutes (h/t Cook’s Illustrated).

  • 2 servings
  • 5 mins
  • 10 mins
  • 15 mins
  • Ingredients

    • 2 6-8 oz fillets salmon, or striped bass with skin on
    • olive oil
    • salt and pepper



    1. Let the fillets come to room temperature for about 10 minutes and pat dry. Salt and pepper the salmon fillets generously on both sides. Heat a heavy cast-iron skillet to medium-high heat.
    2. Place the fillets skin side down in the pan and and lower to medium-low heat. Use the fish spatula to press down on the fillet for about 10 seconds so the skin is evenly exposed to the heat. Leave the fillets for about 7 minutes.
    3. When the sides are beginning to become opaque, you know its time to flip the fish. You can use a meat thermometer measuring at the center of the thickest part of the fish to be sure. You want the temperature internally to be about 120 degrees.
    4. If you've done it right the skin should be crispy when you flip it. Cook it just long enough to finish the outside of the other side, about 15 seconds.
    5. Transfer the salmon to a towel lined plate and let it rest to come to temperature.
    6. After a few minutes- transfer the salmon to a bed of mixed greens and serve.

    This recipe was adapted from:

      Written by Will Chiong who lives and works in New York building useful things.