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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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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. Take a bowl and add 2 tablespoons of olive oil. Add the cajun seasoning and stir with the oil to combine. Now add the salmon and move it around the oil seasoning mixture to coat the salmon. Preheat the oven to 400℉/200℃ with a cast iron skillet inside. This generally takes about 10 minutes.

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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. 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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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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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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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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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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Pre-heat oven to 400 degrees F. Heat a cast iron pan over medium heat and melt 1 tablespoon of butter in the pan. Pat the salmon fillets dry with paper towel. Coat the top in the cajun seasoning. Once the butter is melted and starts to bubble, add the salmon filets, skin side down to the pan.

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Instructions. Preheat the oven to 450 degrees F. Lightly spray the salmon with the avocado oil spray. Season with salt and black pepper. Heat an ovenproof pan, large enough to fit both pieces of salmon over a high heat for about 1 minute. Generously spray the pan with the avocado oil spray.

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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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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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Preheat the oven to 400°F, and follow our recipe through Step 2, then transfer the skillet to the oven until the fish is just cooked through, 8 to 10 minutes. In addition, you can cook the salmon, start to finish, in the oven broiling it. Preheat the broiler to high and position a rack 4 to 6 inches below the heating element.

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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.