Cast-Iron Salmon With Baby Kale Salad

Tender cast-iron salmon, with its crisp, caramelized exterior, is the star of the show, but an invigorating mix of baby kale, cucumbers, dill, lemon juice, and red wine vinegar adds balance and brightness to the dish. Don't even get us started on the caramelized lemons, and the nutty crunch of toasted pistachios sprinkled over the top before serving. Delicious.

You know it's true—everything tastes better when it's cooked in a cast-iron skillet. That's especially true for this easy, perfectly tender salmon. The skillet's nonstick surface and its superb ability to conduct heat evenly make it the perfect tool for the job. Paired with an effortless fast-fix salad, this recipe is one of our favorite super-fast and healthy weeknight suppers.

Learn how to make cast-iron salmon for a simple and delicious weeknight meal that's light but comforting.

Ingredients for Cast-Iron Salmon With Baby Kale Salad

Savory and rich in flavor, but also balanced and light, this dish is total summertime comfort food. To make cast-iron salmon and the accompanying salad, you'll need:

• Skin-on salmon fillets: The star of the dish. While you can remove the skin from the salmon before cooking, you'll lose out on the crispy texture after cooking.
• Kosher salt: Seasons the salmon and salad.
• Cucumber: Adds a refreshing, crisp texture to the salad to balance the richness of the salmon.
• Fresh dill: Adds a bright, herbal flavor to the dish that complements the salmon.
• Red wine vinegar: Acidity to balance the salad dressing and cut the richness of the salmon.
• Granulated sugar: To balance the flavor of the salad dressing. You can substitute with other preferred sweeteners, including maple syrup or agave.
• Olive oil: To cook the salmon and thin the salad dressing.
• Lemon: Roasts in the oven with the salmon for a caramelized lemon flavor that adds depth and complexity to the dish.
• Baby kale: The base of the salad, for a tender texture and slightly peppery flavor. Can be substituted with other preferred greens, including arugula, baby spinach, or mixed greens.
• Shelled pistachios: Adds a nutty crunch to the salad for a textural contrast.
• Black pepper: For a hint of peppery spice.

How To Pick Out the Best Salmon

Whether you're visiting your local fish market or strolling the freezer aisle at the grocery store, there are a ton of options out there when it comes to salmon. Fresh, frozen, farmed, wild, fillets, sides, and tail portions—oh my!

Before you get overwhelmed by all the choices, stop and take a deep breath—the best salmon for you is what makes sense to your pocketbook. Sure, you can pay top dollar for wild Alaskan salmon. You can also pay less for frozen farmed Atlantic salmon. And that's perfectly OK. Pick whatever works for your budget, and don't worry about buying it frozen—there's a good bet that any non-frozen salmon you find at the store was—until recently—very much frozen.

Skinless Vs. Skin-On Salmon Fillets

For this recipe, using skin-on fillets gives you an extra advantage when it comes to cooking—beyond just the crispy salmon skin.

You start these fillets skin-side down; the skin adds an extra layer of insulation, protecting the fillet from falling apart and making it easier to flip. If you can't find skin-on fillets, don't fret—just use a little extra oil and care with your spatula when it comes time to flip the fish.

If you're still iffy about the salmon skin, don't worry—it's easy to peel and remove after cooking.

How To Make Cast-Iron Salmon

The cast-iron skillet gives this salmon a crisp, caramelized exterior, while the oven finishes the job for perfectly cooked salmon every time. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare oven and salmon: Preheat a large cast-iron skillet on the top rack of the oven. Pat salmon dry, and sprinkle with salt.
• Step 2. Prepare salad: Peel and halve cucumber lengthwise. Scoop out seeds and slice into half-moons. Whisk together dill, vinegar, sugar, and some oil in a bowl. Add cucumber and toss to coat.
• Step 3. Cook salmon: Transfer skillet from the oven to the stovetop over high heat. Add remaining oil and place in salmon, skin side down. Cook until browned and crispy, then flip. Add lemon halves, cut side down, to skillet. Bake until desired degree of doneness.
• Step 4. Plate and serve: Toss kale and pistachios into cucumber mixture. Sprinkle with pepper and salt. Arrange salmon over salad, squeezing with charred lemon halves before serving.

Tips for Cooking Salmon in a Cast-Iron Skillet

Cooking salmon (or any fish, for that matter) is super simple when you use a cast-iron skillet. Start by adding a little oil to the skillet, then pop it in the oven to preheat like you do when making cornbread. This will help keep the fish from sticking to the pan.

Once the skillet is nice and hot, transfer it to the stovetop over high heat and add more oil and the salmon—skin side down. SAFETY ALERT: Please remember that the handle of the skillet is hot as fire! When using this method, cook with an oven mitt on one hand as insurance against grabbing that hot skillet handle. It never hurts to be careful, right?

Alright, back to cooking: Cook the fish, without disturbing it, until the bottom sides are browned, crispy, and the fillets release easily from the pan when gently lifted with a spatula, anywhere from 3 to 5 minutes. This is key. Trust the process, and the fish will let you know when it's time to flip by releasing from the pan. Carefully turn the fish, then pop the skillet in the oven until the salmon is cooked through, about 5 minutes more.

How Do You Know When Salmon Is Perfectly Cooked?

Press the surface of the fish—it should be firm to the touch, but still give slightly. The exterior should be opaque and pink, while the interior may remain just slightly translucent. You can take the temperature to be sure—aim for an internal temperature of 125°F for medium-rare, or 135°F for medium.

Let rest for a few minutes before serving, giving the juices time to redistribute and settle back into the fish for the most tender, moist results.

How To Clean Your Cast-Iron Skillet

At the risk of inciting a riot, I'm going to float an opinion that angers Southern grandmothers more than talking in church: After I cook fish in my cast-iron skillet, I (gulp) clean my skillet with a tiny—and I mean miniscule—amount of (I can't believe I'm admitting this!) soap. Call it a dash, a hint, a speck—I basically lean over the sink and whisper the word "soap" to my skillet.

Purists will say to NEVER EVER under the threat of eternal damnation put soap on your skillet. And trust me, I get it. But just like adding a pinch of sugar to your cornbread shouldn't tarnish your Southern pedigree, the same is true for wiping out your skillet with the barest bit of soap bubbles. If your skillet's nicely seasoned, it ain't gonna hurt it none. And it will prevent your future batch of skillet brownies from tasting like salmon croquettes. I'm sorry, but you're welcome.

How To Store and Reheat Leftover Cast-Iron Salmon

If you do happen to have some leftover salmon, it makes a delicious lunch to serve the next day. Store leftovers well-wrapped or in an airtight container up to four days. Any leftover kale salad can be stored in a separate container, but should be enjoyed no more than one day after serving to keep its texture intact. Reheat the salmon in a preheated 325°F oven, on the stovetop, or in the microwave until hot throughout.

Heating the fish back up isn't a necessity. You can also enjoy it cold, flaked into bagels, salads, or rice bowls.

What To Serve With Cast-Iron Salmon with Baby Kale Salad

While this makes a delicious lunch or light dinner option, you can also bulk things up by pairing the salmon and kale salad with hearty sides. Round out the meal by serving this fish and salad combo with pasta, rice, mashed or smashed potatoes, couscous, quinoa, or other favorite side dishes.

More Salmon Recipes You'll Love

If you love salmon the way we do, these pan-seared, burger, and salmon cake recipes are sure to be right up your alley:

• Pan-Seared Salmon
• Bourbon-Glazed Salmon
• Baked Lemon-Thyme Salmon
• Fresh Salmon Cakes with Buttermilk Dressing
• Salmon Burgers with Creamy Tartar Sauce
• Molasses-Soy Glazed Salmon and Vegetables
• Teriyaki Salmon Bowls with Crispy Brussels Sprouts

Editorial contributions by Katie Rosenhouse.