| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Four 5-ounce center-cut salmon fillets (about 1-inch-thick), skin-on
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Bring the salmon to room temperature 20 minutes before grilling.
- Preheat the oven to 450 degrees F. Set a large cast-iron grill pan over low heat and pre-heat for 1 minute.
- Meanwhile, brush the salmon lightly with the oil and season with salt and pepper.
- Raise the heat under the grill pan to medium-high. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook until the fish has distinctive grill marks, about 3 minutes. To make cross-hatched grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook 2 minutes more. Turn the salmon over, and transfer the grill pan to the oven. Continue cooking the fish in the oven for 2 to 3 minutes for pink inside, 5 minutes for medium, and 7 minutes for well done.
- Remove the fish from the pan, and let rest for 2 minutes, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 356 |
| Total Fat | 26 g |
| Saturated Fat | 5 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 29 g |
| Cholesterol | 78 mg |
| Sodium | 346 mg |
Reviews
I did the same and got a good taste
Followed the recipe exactly as written. Best salmon I have ever made !
This was so good! I didn’t make any changes at all.
Omg it’s delicious it’s simple easy to make and my picky eater preteen loves it! This is a winner
Kk K
Excellent instructions. I made this for my husband who is very picky about how he likes his salmon, and he loved this.
Love this recipe! Trying to eat more salmon and this fits the bill perfectly. Followed the stovetop directions and baked it in the oven 5 minutes. Yummy with a creamy dill dip.
Delicious. Came out nice and moist. I used the toaster oven instead of the regular oven. Too hot, in the high 30’s.
I actually use this recipe as a technique. In other words, I substitute with my favorite marinades for grilled salmon (lemon pepper, orange, chili-rubbed, dijon-honey – I flavor salmon quite a few ways!) and follow up with this recipe’s suggestion of grilling then baking. It creates a fabulously moist, yet beautifully grill-marked salmon filet, year round. You can’t beat salmon grilled outdoors on a cedar plank, but this recipe helps me eat my beloved fish even in the winter.
This recipe is great. Very good for someone on a bland diet. But I made cucumbers and sour cream as a side dish for anyone that needed some type of sauce. Everyone loved it. This will be a keeper.