Foodinary Cast Iron Skillet Salmon
Preheat the oven to 375°. Place your cast iron on the burner and bring it to medium-high heat. Once the cast iron is hot, add avocado oil. When the avocado oil is shimmering, add the salmon to the pan skin side down. While the salmon is searing, place the dill and lemon on top of the salmon. Sear for 2-3 minutes.
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Instructions. Pre-heat oven to 450 Fahrenheit and place 12-inch cast iron skillet in the oven to heat up. Use a paper towel to pat both sides of salmon dry. If the skin is wet, it won't get crispy. Season the salmon skin with kosher salt. Carefully, remove hot pan from the oven and melt ghee in the pan.
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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.
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Do this every minute or so. Cook the salmon until it is nearly halfway cooked through, 7 minutes. Put 1 tablespoon of honey in a small bowl and add a spoonful of hot butter from the skillet. Stir to thin the honey. Drizzle about half of the honey over the top of the salmon fillets. Place the skillet under the broiler.
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Drizzle some oil over the top of each salmon fillet. Use a pastry brush or your fingers to rub the oil all over the salmon. Season with salt, pepper and paprika (or Cajun seasonin and transfer to the oven. Bake for 10-15 minutes. Time depends on the thickness of your salmon. So, check it after 10 minutes in the oven.
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Instructions. Remove the salmon from the fridge and let it rest for 10 to 20 minutes. In a small bowl, mix together the garlic powder, salt and pepper. Place the salmon filet, skin-side down, on a plate or cutting board. Sprinkle the seasoning mixture evenly over the salmon and gently rub it in.
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Place a cast iron skillet on medium-high heat. Add a drizzle of olive oil or a small pat of butter. Once the skillet is hot, carefully place the salmon fillets skin-side down. Cook for about 2-3 minutes until the skin becomes crispy. Transfer the skillet to the preheated oven and bake for an additional 6-8 minutes, depending on the thickness of.
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Instructions. Pre-heat oven to 425 degrees. Place cast iron in oven for 10 minutes to pre-heat. Make dijon topping my mixing all the ingredients together in a small bowl. ¼ cup Dijon mustard, 1 tablespoon Olive oil, ⅛ teaspoon Sweet paprika, ⅛ teaspoon Freshly cracked black pepper, ⅛ teaspoon Kosher salt.
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Directions. Pat fillets dry with a paper towel and set in a baking dish, skin-side down. Sprinkle with garlic-pepper seasoning and dill. Turn fillets over and generously rub salt all over the skin only. Cover baking dish and set on the counter for 15 to 20 minutes. Heat oil in a large cast iron skillet over high heat until it just starts to smoke.
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Start cooking the salmon skin side up. Flip. Once browned, flip each fillet over (so it's now skin side down). Turn off the heat. Bake. Baste the salmon fillets with the honey-garlic mixture. Move the skillet to a 450 degree F oven, and bake for 4 to 5 minutes.
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Once the pan is hot, reduce the heat to medium, carefully place the salmon into the pan skin side down. Season the non-skin side with sea salt and black pepper. Immediately press down each filet with a flat metal spatula to keep the sides from curling up. Hold for just a few seconds. Cook for 4 minutes, skin side down.
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Step 2 - Sear. Add a knob of butter to the cast iron skillet and heat it over high heat. Once hot, add the fillets with the skin side down. Cook the salmon for 3 minutes. Then reduce the heat to medium, flip the fish, and cook it for another 2 minutes.
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Instructions. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium.
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Pat the salmon dry and season all over with salt and pepper. Coat the cast iron skillet well in olive oil, then heat it to medium high. The oil should be shimmering before you add the fish. Place the salmon, skin side down and reduce heat to medium low. Sprinkle with Italian seasoning and a squirt of lemon juice.
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Instructions. Heat a large, well-seasoned cast iron skillet over medium-high heat. A well-seasoned skillet is important to prevent sticking. Place the salmon skin side up on a plate. Pat the skin dry with a paper towel, then brush with a thin layer of oil. Sprinkle generously with salt and pepper.
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Spread the coals into your grill an allow the grill and skillet to pre-heat another 10 minutes. Meanwhile, lather the salmon with the garlic salt. Squeeze 1/2 of the lemon juice over top and allow the fish to rest for 5 minutes. When the skillet is hot, place the salmon in the pan skin side down. After the salmon has cooked until almost.
