Credit for this recipe and photos goes to my daughter Sarah Beth. I’ve had salmon in her home many times and enjoy making this recipe.
You can fix this recipe in under thirty minutes, from refrigerator to table. All you’ll need is a cast iron skillet (preferably), butter, salt and pepper, salmon, and a meat thermometer.
Turn your oven to 400 and place cast iron skillet on a burner turned onto medium. Season both sides with salt and pepper. Once the skillet is hot, melt the butter, then add the salmon, skin side down.
Brown on the skin side, and once it is half-cooked, place the skillet (with salmon) into oven. You do not turn the pieces! Once the temperature is right, remove it from the oven.
FDA regulations call for 145 degrees internal temperature. You can take it out of the oven at 140 degrees because it will continue to bake in the skillet. It should flake easily when cooked correctly. If it seems dry, you can add another teaspoon butter to the skillet, then spoon the melted butter on top once it is out of the oven.
Serve this dish skin side up to maintain the crisp skin. This recipe is so easy to do, and it’s delicious, too.
- 2 salmon fillets
- 1 Tablespoon butter
- Salt and pepper
- Cast-iron skillet or other oven-safe skillet
- Meat thermometer
- Preheat oven to 400 degrees.
- Heat skillet over medium-high heat
- Season both sides of salmon with salt and pepper liberally while skillet is heating
- Melt butter in the skillet
- Place fillets, skin side down, into skillet
- Watch the sides of the steaks, and when half-done, move skillet into the oven
- DO NOT MOVE SALMON once it is inside the skillet. If it sticks, it will unstick as it cooks.
- Continue to bake until desired doneness, approximately 8-10 minutes, depending on its thickness.
- For a well done salmon, cook up to 15 minutes
- Use a meat thermometer and remove from oven when it reads 140+ degrees.
- IF the salmon is a little dry, add another tablespoon butter to the skillet, then remove salmon and place on platter, skin side up.
- Pour remaining butter from skillet over the top.