Cast Iron Salmon With Simple Mustard Sauce

A Household Classic

Prep time: 5 min

Cook time: 10-15 min

Tips

1. Let the salmon rest for 30-45 min, uncovered, in the fridge skin side up to help dry out the skin.

2. Cast Iron Skillets cook the fish evenly and maintain heat, I like to turn off the heat on the last few minutes.

3. Do not overcook the salmon. Dry salmon will ruin the experience. Remember if you ordered fish from our website it is sushi grade.

4. Optional tip, eat the skin side first while its crispy for the best skin eating experience.

Ingredients

• 1-2 tablespoons ghee, avocado oil, olive oil, butter or other cooking fat

• Two 6 to 8-ounce, skin-on wild-caught salmon fillets

• Sea salt (I like the flakey stuff) and freshly ground black pepper, and old bay seasoning.

• 3/5 yellow mustard (or any mustard of your choice), 2/5 mayo for the sauce. (enough to lightly cover it immediately after cooking)

Instructions

1. Thoroughly pat dry your salmon fillets with paper towels. Place on a plate, skin side up, uncovered and place into the refrigerator for 30-45 min, this will allow the skin to dry out and to maximize skin crispiness.

2. Just before you are ready to cook the salmon, remove from the fridge, give it another little pat with the paper towels

3. Season the skin side of the fish with sea salt and black pepper, to taste.

4. Heat your oil or fat in a cast iron skillet over medium-high, get nice and hot and make sure the oil is shimmering. 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.

5. Cook for 4 minutes, skin side down.

6. After 4 minutes, turn off the heat, flip over the filets and let them cook another 2 minutes on the other side until you reach your desired level of doneness. Do not overcook! *if your salmon filets are super thick, it may take another minute or two.

7. If it is a thicker piece we recommend searing all sides if possible.

8. Transfer the filets, skin side up to a plate for serving and you can add salt, pepper garlic and our simple mustard/mayo sauce for a delicious dinner.

Notes

If you want to check the temperature of your salmon: cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.