Crispy Skin King Salmon in Cast Iron
Introduction
King salmon is prized for its rich, buttery flesh and high fat content, which is exactly what makes it forgiving and delicious to pan fry. Cooked skin side down in a hot cast iron pan, the skin crisps to a golden, crackly finish while the flesh stays soft, moist, and just set.
This is a fast, elegant way to cook premium king salmon. The method is simple: dry the skin, press it flat in a hot pan, and cook most of the way on the skin side before a brief flip.
Ingredients
For 2 servings
- 2 x 180gking salmon filletsskin on, pin-boned
- 1 tbspbeef tallow or oil
- sea saltto season
- 1lemonto serve
- 1 knobbutteroptional
Utensils
4 items to gather · Tap to tick off
- Cast iron pan
- Fish spatula
- Paper towel
- Chopping board
Cooking Steps
Dry and season
Pat the salmon skin completely dry and season it with salt. Dry skin is the key to crisp skin.
Heat the pan
Heat a cast iron pan over medium high with the tallow until hot.
Cook skin side down
Lay the fillets in skin side down and press gently with a spatula for the first 20 seconds so the skin stays flat. Cook for 4 to 5 minutes until the skin is crisp and golden and the flesh has turned opaque most of the way up.
Flip briefly
Turn the fillets and cook for just 1 to 2 minutes to finish, adding the optional butter to baste.
Rest
Rest for a minute. King salmon is best left slightly translucent in the centre.
Serve
Serve skin side up to keep it crisp, with a squeeze of lemon.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you get crispy skin on salmon? +
Dry the skin thoroughly, season it with salt, and lay the fillet skin side down in a hot pan, pressing gently for the first few seconds so it stays flat. Cook most of the way on the skin side without moving it. A dry skin, a hot pan, and patience are what give you a crisp, golden finish.
How long do you cook king salmon in cast iron? +
Cook king salmon skin side down for 4 to 5 minutes in a hot cast iron pan, until the skin is crisp and the flesh is opaque most of the way up, then flip for just 1 to 2 minutes. King salmon is rich and best left slightly translucent in the centre, so do not overcook it.
Should king salmon be cooked through? +
King salmon is best cooked to medium, leaving the centre slightly translucent and silky. Its high fat content keeps it moist, but cooking it all the way through dries it out and dulls the flavour. Pull it while the middle is just barely set and let it finish with carryover heat.
Why cook salmon skin side down first? +
Cooking skin side down for most of the time protects the delicate flesh from the direct heat and renders the skin into crisp crackling. The skin acts as a buffer, so the fish cooks gently and evenly from below. A brief flip at the end is all that is needed to finish it.
What is king salmon? +
King salmon, also called Chinook or Ora King, is the largest and richest salmon species, with a high fat content and buttery, full flavoured flesh. It is sometimes called the wagyu of the sea. That fat makes it especially good for pan frying, since it stays moist and crisps beautifully.
