Cast-Iron Salmon Recipe for Two
Equipment:
- 10-inch cast iron skillet
- microplane
Ingredients:
For the Salmon
- 2-4 ouncecs wild caught salmon fillets
- ½ teaspoon salt (plus extra for seasoning)
- ¼ teaspoon freshly ground black pepper (plus extra for seasoning)
- 2 tablespoons olive oil
For the Sauce
- 2 cloves garlic, grated or minced
- 2 cups fresh spinach leaves
- ½ cup sun-dried tomatoes (packed in oil)
- ½ cup half-and-half or heavy cream
- ⅓ cup freshly grated Parmesan cheese
Instructions:
For the salmon
- Rinse the salmon fillets, then pat dry with paper towels.
- Rub salt and pepper on all sides of the salmon.
- Heat the olive oil in a 10-inch cast-iron skillet until nearly smoking hot.
- Lower the heat to medium, then add the salmon fillets, skin side down.
- Cook until the skin is golden brown or the fillets release easily from the pan.
- Using an offset spatula, flip the salmon and cook the second side for 3-4 minutes.
- Remove the salmon from the pan and place on a plate to rest. If you have a wire rack, that’s even better — the skin will continue to crisp instead of being steamed from the plate.
- Turn off the heat on the skillet.
For the sauce
- Using the microplane, grate the garlic into the skillet and stir for 30 seconds.
- Add the spinach, sun-dried tomatoes, and half-and-half to the skillet. Give it a stir and season with a big pinch of salt and pepper.
- Nestle the salmon back into the skillet and serve. Garnish with Parmesan cheese.