Up next in 10
CAST IRON SALMON crispy skin salmon recipe720P HD
0 views
Jun 23, 2025
1
View Video Transcript
0:00
hello my friends it's Danny and today I
0:03
am showing you how to make cast iron
0:05
salmon with crispy skin now this is one
0:08
of my favorite go-to dinner recipes if
0:11
you follow me on Instagram you may have
0:13
seen me make it before because it's
0:14
definitely a part of our rotation um
0:17
it's just super simple and when you
0:19
serve it with a couple of sides it can
0:21
easily be turned into a 30-minute meal
0:23
and I'm going to show you exactly how we
0:24
like to do that towards the end of the
0:26
video so make sure that you watch till
0:27
the end if that's something you're
0:29
interested in so the first thing you
0:30
need for this recipe is a cast iron
0:32
skillet this is a 12-in cast iron
0:34
skillet i love this pan i highly
0:37
recommend them they're super inexpensive
0:39
and when you take good care of them they
0:41
will last you a lifetime so I'll leave a
0:43
link down in the description box below
0:45
for those of you in the market for a
0:46
cast iron skillet but what I do is I get
0:49
my oven preheated to 450°
0:52
so nice and hot with the skillet in the
0:55
oven so not only is the oven heating up
0:57
but the skillet is getting really hot as
0:59
well both of these are key factors to
1:02
getting that skin nice and crispy now as
1:04
for my salmon I have a pound and a half
1:06
of salmon so that's a 6 oz salmon
1:08
fililet for each person we are a family
1:11
of four and I really like using farmed
1:14
salmon for this recipe because it has a
1:16
much higher fat content than wild salmon
1:19
wild salmon is quite a bit leaner so I
1:21
usually use the wild salmon if I'm doing
1:23
baked salmon recipes which I've shared
1:25
in the past and we'll link to down below
1:28
if you're interested in that but for
1:29
something like this where I'm using a
1:31
really high heat cooking technique the
1:34
farm salmon is ideal because that fat
1:37
content makes it very difficult to
1:38
overcook the salmon now keep in mind
1:40
when you're shopping for farm salmon you
1:43
want to look for salmon that's raised in
1:45
the United States Norway Scotland and
1:47
Canada these are the areas who have the
1:50
best farming techniques so that's where
1:51
you're going to get the best quality
1:53
farm salmon once I have the salmon home
1:55
I like to leave it out of the fridge for
1:57
about 15 minutes before I start working
1:59
on it this way you're not working with
2:01
ice cold salmon it comes down to room
2:03
temperature a bit takes the chill off of
2:05
the salmon so I get it onto a plastic
2:08
cutting board and the first thing I do
2:10
is pat down the flesh side of the salmon
2:13
with some paper towels you just want to
2:15
absorb all of the excess moisture then
2:17
flip them over and do the same thing on
2:19
the skin side the key here is that
2:22
they're nice and dry because again this
2:24
is going to help that skin get nice and
2:26
crispy then once I know I'm ready to get
2:28
it in the oven I take a little bit of
2:30
kosher salt and I sprinkle it right over
2:32
the salmon skin this is going to make
2:35
that salmon skin kind of like a potato
2:37
chip like you have that salty crispy
2:39
deliciousness it takes it to a whole
2:41
other level you don't need to pepper it
2:43
because the pepper will burn so just a
2:45
little bit of salt over the skin and I
2:47
do like to use kosher salt here because
2:49
the granules are a little bit larger
2:51
than table salt so it has a really nice
2:53
texture plus in the long run you do end
2:55
up using less salt so it's a win-win
2:57
just make sure that you're getting the
2:59
salt on the skin right before you're
3:01
ready to get the salmon into that hot
3:03
pan because if the salt sits on the skin
3:05
for too long then it's going to start to
3:07
pull moisture out of that salmon and
3:10
we're going to end up with not so crispy
3:12
skin okay so my pan is scorching hot i
3:15
get it out of the oven and I just add
3:17
about a teaspoon or two of ghee to the
3:19
bottom of the pan just give a nice light
3:21
coating uh this could also be coconut
3:24
oil you could do an avocado oil you just
3:26
want something that's nice and stable
3:27
and can hold up to high heat and then
3:30
into the pan goes the salmon skin side
3:32
down that is exactly what you want to
3:35
hear that initial sear as soon as the
3:37
salmon gets into the pan then right over
3:39
the top I'll lightly season with a
3:41
little bit more salt and some black
3:43
pepper pop this whole thing back into
3:46
that 450°ree oven and you want to let it
3:49
cook somewhere between four to six
3:51
minutes for every half inch of thickness
3:54
that the salmon is so my salmon is about
3:57
1 and 1/2 in thick so I'm going to let
3:59
it go for about 15 minutes in the oven
4:02
again guys the beauty of using farm
4:04
salmon is that it's so rich that it's
4:06
very difficult to overcook so great for
4:08
beginners now if this was a weekn night
4:11
what I would do to pull this whole meal
4:12
together is I would get some rice
4:14
cooking on the stove this um rice
4:16
peeloff is one of our family favorites
4:19
my kids are crazy for this rice i grew
4:21
up eating this rice so I really like it
4:22
as well um I bought it at Whole Foods
4:24
but I know it's available at a lot of
4:26
different grocery stores so I do
4:28
recommend that one or you could
4:30
literally use any type of rice or grain
4:32
you prefer and then I also get my
4:34
steamer pot going on the stove to steam
4:36
up some asparagus that literally is done
4:39
in 5 minutes flat and it goes really
4:41
well with this dish so again these two
4:43
simple sides pull this whole meal
4:45
together to be a 30inut meal so just a
4:48
little inspiration for those of you
4:49
trying to turn this into a weekn night
4:51
meal once the salmon is done you will
4:53
see that it turns from translucent to
4:55
opaque if you wanted to be really
4:57
technical you could use a thermometer
4:58
you're going to look for the temperature
5:00
to fall somewhere between 135 and 140° F
5:04
i personally don't usually do that i
5:06
usually just take my fork and cut right
5:08
into a piece of the salmon and if it
5:10
looks like this you can see that it just
5:12
flakes right off and it's nice and
5:14
opaque and it's moist and tender it's
5:17
ready to go and guys look at the bottom
5:18
here it's super super crispy so the
5:21
whole thing you've got that moist tender
5:23
salmon with the crispy skin the
5:25
combination is seriously to die for
5:29
that is seriously so good now you can
5:31
obviously enjoy this just the way it is
5:33
you can also make it as a head start
5:35
ingredient to put on top of salads or to
5:37
make a simple salmon salad or a salmon
5:39
patty throughout the week um but what we
5:41
usually do is just serve it right along
5:43
that rice and the asparagus i put a
5:45
little piece of lemon on the plate and
5:47
dinner is served so if you enjoy salmon
5:50
I highly recommend giving this cast iron
5:52
salmon with crispy skin a try and when
5:56
you do take a picture and tag me on
5:58
Instagram and on Facebook showing me all
6:00
of the clean and deliciousness you're
6:02
whipping up in your very own kitchens
6:03
because that totally makes my day and if
6:05
you haven't already my dear friend
6:07
please take a moment to subscribe like
6:09
and share this video with anybody you
6:11
know who wants to make healthy eating
6:13
easy thank you so much for watching i'm
6:15
Danny Spees and I'll see you back here
6:17
next time with some more clean and
6:19
deliciousness cheers here we go last
6:22
time
6:30
my earrings are jingling
6:33
ready
#Cooking & Recipes
#Food
#Meat & Seafood