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If the salmon has been refrigerated, allow it to come to room temperature for 15 minutes and dry the salmon completely using paper towels. If the salmon is added to the skillet cold, it is more likely to stick to the skillet.
Rub olive oil onto both sides of the fish. Season both sides of the fish with seafood seasoning, salt, and pepper.
Place a cast iron grill pan or cast iron skillet on medium-high heat. I like to use a cast iron grill pan, but any pan will work.
Spray or drizzle the skillet with olive oil. Be sure the skillet is nicely coated. This will prevent the salmon from sticking to the pan.
When the pan is hot, add the salmon to the pan with the skin side up. I like to add lemon halves lemon to the pan, too. This will add a ton of flavor to the lemon. (See recipe video)
Allow the salmon to cook for 4 minutes. Do not move the salmon after you have placed it in the skillet.Monitor the sides of the salmon to determine the perfect time to flip. When the color of the side of the salmon has lightened about 3/4ths of the way up, it's time to flip. This usually only takes 3-4 minutes.
Flip the salmon. I find a silicone spatula works best. Remove the lemon and set aside.
Cook skin side down for 4 minutes.
Remove the salmon from the pan. Serve with lemon juice from the lemon.
I like to serve or garnish with fresh dill or parsley.