Cast Iron Skillet Salmon

INGREDIENTS

• 1 – 1 ½ lb. piece wild caught salmon filet

• Soy sauce*

• Olive oil*

• Kosher salt* and freshly ground black pepper*

• Garlic powder*

*indicates Kitchen Staple item

DIRECTIONS

Remove the salmon out of the refrigerator about 15-20 minutes before you plan to cook it. Pat it dry and put it on a plate. Splash some soy sauce on the filet. Rub the soy sauce into the flesh of the fish. Next, drizzle a little olive oil over the filet and rub the oil into the flesh of the fish. Sprinkle the filet generously with kosher salt and freshly ground black pepper. Add a small dash of garlic powder and let the seasoned fish rest at room temperature for 15-20 minutes.

When you’re ready to cook the salmon, heat a dry cast iron skillet over high heat for a few minutes. Reduce the heat to medium-high and add the salmon, skin side up, pouring any remaining liquid from the plate over the top of the fish. Cook the fish, without moving, for 4 minutes. Flip the fish, skin side down, and cook for an additional 3 minutes. Remove the fish to a plate and let it rest at least 5 minutes before serving. (Note – both of my kids love eating salmon prepared this way!). Enjoy!