(Prep time: 15 minutes; Cook time: 15 minutes)
Salmon Filet (1.5 lbs./24 oz.)
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning (mix of oregano and basil)
Pinch of pepper
When it's too cold to go light the grill and you want flavorful salmon filets, grab your cast iron skillet and crank the oven. With this recipe you will be able to enjoy salmon that is crisp around the edges, perfectly browned, with melt in your mouth texture. The salmon used for this recipe was caught on Lake Michigan not to far from Port Washington, WI. You can use salmon from your favorite place or your favorite butcher and it will turn out just as great.
To get started, preheat the oven to 400° and place seasoned 12" cast iron skillet in to preheat for about 15 minutes.
Using a thin filet knife, filet the skin off the salmon. Next, cut filet into 3-4 pieces creating 6-8 oz. slices (about 2-3 in. wide) depending on what you like for your portion size. Turn the filet over and in the center running across, there will be a dark area. Wedge out that area to elimate what some call a fishy-flavor.
In a shallow glass dish or plate drizzle 2 tsp. of olive oil. Lay the filets in the oil and sprinkle with salt, pepper, garlic powder, and Italian seasoning. We used organo and basil, but rosemary and sage are great as well, depending on what you have on hand.
Adjust the oven to 350°.
Next, carefully remove the preheated cast iron pan from the oven and place the filets face up on the skillet about an inch apart. (Put what would have been the "skin-side" down) and return to the oven. Bake for approximately 15 min. Once you see a white fatty like substance appear on the top of the filet, you know it's about done.
We prepared the salmon with oven roasted sweet mini peppers and oven roasted cabbage.