Cast Iron Lemon Pepper Salmon
If there is one food I love more than anything it’s salmon, fresh caught or sustainable salmon.
In this recipe I leave the skin on to create a protection for the searing heat from the cast iron skillet, once cooked that skin can easily be peeled away before serving if that’s for you. I have seen a few salmon lovers toss that skin back in the skillet and crisp it up a bit more and eat it as well.
With the lemon pepper, garlic and herbs the freshness of the salmon is truly brought out, use a good quality olive oil such as Lucini or California Olive Ranch Extra Virgin Olive Oil, they both have a bright and fruity with a touch of spice that good olive oil is knows for.
Start to finish this meals comes together in minutes, perfect for that mid week dinner or first night at the campground cooking.
To add a bump of flavor wrap the fillets in thing cedar wraps, Wildwood Grilling cedar wraps are my pick.
Sauté some fresh vegetables like zucchini, string beans, onions or bell peppers. Make a side salad, take all the ingredients except for the salmon and add in 1-2 tablespoons of red wine vinegar for a lovely salad dressing.
With salmon being one of the healthiest foods for you because of its rich in Omega-3 fatty acids, great source of protein, high in B vitamins and it’s a fantastic source of potassium. But most of all it is delicious and so versatile in all you cooking preparations.
I honestly feel this recipe will become a tried and true go to meal for you, your family and friends.
Start to finish this meals comes together in minutes, perfect for that mid week dinner or first night at the campground cooking. Sauté some fresh vegetables like zucchini, string beans, onions or bell peppers.
Make a side salad, take all the ingredients except for the salmon and add in 1-2 tablespoons of red wine vinegar for a lovely salad dressing.
5 based on 1 review(s)
- 2, 4-6 ounce salmon fillets, skin on.
- 4 tablespoons olive oil, divided
- 1 teaspoon lemon pepper (McCormicks, Lawry’s)
- ½ teaspoon granulated garlic
- ½ teaspoon sea salt
- ½ teaspoon fresh parsley, chopped
- ½ teaspoon fresh chives, chopped
- In a small bowl mix lemon pepper, garlic, salt, parsley and chives together. Pour out onto a plate and set aside.
- Place a cast iron skillet on the cooktop and heat on medium for 10 minutes. While pan is heating remove salmon from fridge, wash with cool water and pat dry. Place on a plate and rub 2 tablespoons of olive oil over all sides of the salmon. Season both the top and bottom of the salmon by pressing into the seasoning mixture. Can be done up to one hour before cooking just keep in the fridge until you are ready to cook.
- To the hot cast iron pan add 2 tablespoons of olive oil; coat the bottom of the pan. Add salmon, skin side down and cook for 3-4 minutes, turn over and continue to cook the other side for 3-4 minutes. If you like a more solid and flakey texture cook for 5-7 minutes a side. Remove from heat and serve immediately.