How to cook salmon steaks in cast iron skillet

Salmon Steak v. Salmon Fillet

Table of Contents Show

Ingredients
Can you cook salmon on cast iron?
How do you cook salmon in a cast iron skillet without it sticking?
What temperature do you cook salmon on a skillet?

A fish steak is cut crosswise (perpendicular to the spine), cutting through the bone, whereas a fillet is cut lengthwise parallel to the bone.

Can you buy boneless salmon steaks?

Depending on your fishmonger, yes. But as a general rule, salmon steaks have more (and larger) bones than fillets.

How do you cook salmon steaks?

You can pan fry, bake, or grill salmon steaks. We love pan-frying them in a skillet because they take only 10 minutes to cook.

Advertisement - Continue Reading Below

Ingredients

4
(12-oz.) salmon steaks (bones removed)
Kosher salt
Freshly ground black pepper
2 tbsp.
extra-virgin olive oil
2 tbsp.
butter
2
cloves garlic, minced
Juice of 1 lemon
2 tbsp.
honey
1/4 tsp.
crushed red pepper flakes
Freshly chopped parsley, for serving

Directions

1. Step 1Season salmon on both sides with salt and pepper. In a large skillet over medium-high heat, heat oil and butter. Add salmon and cook until bottom is golden, 5 minutes, then flip. Add garlic, lemon juice, honey, and red pepper flakes. Cook until salmon is cooked through, another 5 minutes, spooning sauce over salmon as it cooks.
2. Step 2Garnish with parsley before serving.

Parker Feierbach

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Delish: Eat Like Every Day's The Weekend

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Ease of Preparation: Medium
Yield: 2 servings

Ingredients:

For the salmon steak:

2 x 7-ounce (198 g) salmon steaks
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) lavender, dry or fresh
1 tablespoon (15 ml) rosemary, dry or fresh
1 tablespoon (15 ml) thyme, dry or fresh
1 tablespoon (15 ml) oregano, dry or fresh
2 tablespoons (30 ml) whole unsalted butter, room temperature
Salt

For the celery root remoulade:

1 egg yolk
2 teaspoons (10 ml) Dijon mustard
1 tablespoon (15 ml) lemon juice
1 cup (240 ml) olive oil
1 tablespoon (15 ml) capers
2 anchovy fillets, chopped
2 tablespoons (30 ml) chopped tarragon
1 cup (240 ml) grated celery root

Method:

For the salmon steak:

Using a sharp paring knife, trim the bones and membrane from the cavity side of the salmon steak, taking care not to separate the sections.

Cut the skin away from the flesh halfway up one of the sides.

Roll the skinless section of flesh up into the hollow of the cavity, then wrap the loosened skin around the outside to form the salmon into a round, boneless steak surrounded completely by the skin.

Use butcher’s twine to secure the shape. Repeat for the second portion. Reserve, refrigerate if not using right away.

For the celery root remoulade:

In a food processor, combine the egg yolk, Dijon mustard, and lemon juice, and begin blending.

While the motor is running, slowly drizzle in the oil, blending until it has all been added and thick, creamy mayonnaise has formed.

Add in the capers, anchovies, and tarragon and pulse to combine.

Transfer to a bowl and fold in the grated celery root. Refrigerate if not using right away.

To cook the salmon steak:

Preheat cast iron pan to high heat.

Preheat oven to 450 F (230 C).

Make an herb mix by combining the lavender, rosemary, thyme, and oregano. If using dried herb, pulse in a spice mill; if using fresh, chop fine.

Rub the salmon steaks with olive oil then heavily season with the herb mix and salt.

Place the salmon steaks into the dry pan and allow to sear on each side for two minutes. Do not press down on the steak to avoid burning.

To finish cooking, top the steak with butter and transfer to the oven for five minutes, or until opaque in the middle.

When ready, let the steaks rest for five minutes. Use a knife to remove the strings.

To serve:

Serve the salmon steak with the celery root remoulade.

Can you cook salmon on cast iron?

In a cast-iron skillet, melt about 2 tablespoons unsalted butter. Add one 6 to 8-ounce, skin-on salmon fillet, with the skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some of the melted butter over the top of the fish as it cooks.

How do you cook salmon in a cast iron skillet without it sticking?

I like to use a cast iron grill pan, but any pan will work. Spray or drizzle the skillet with olive oil. Be sure the skillet is nicely coated. This will prevent the salmon from sticking to the pan.

What temperature do you cook salmon on a skillet?

Cooking Skinless Salmon in a Pan Place the salmon down onto the preheated pan and sear for 1 minute at 425°F (218°C). Then reduce the temperature to 400°F (204°C) and follow the guide for the recommended times to cook each side, based on the thickness and your desired doneness.