Recipe by ChuckWagonCookie
The blend of spicy and citrus puts this salmon into ChuckWagon Cookie's "best of" category! Durkee makes a Citrus Rub which is great, but hard to find. So for the Citrus Spice Mix, use some lemon pepper, dried orange peel, salt, sugar, a bit of dill, dried garlic and dried onion.
Top Review by Garden Gate Kate
I eat salmon several times a week, and Chuckwagon Cookie's Pan Seared Crispy Skin Salmon is my favorite recipe for salmon! As your note mentioned, I made my own Citrus Spice Mix using 1 teaspoon of sea salt and ½ teaspoon each of lemon pepper, dried orange peel, dried dill, garlic powder, and onion powder. Marinating the salmon for the recommended four hours in the refrigerator, infused the flavors of the Cajun seasoning and Citrus Spice Mix throughout the entire fillet. I increased the amount of lemon juice to one tablespoon and doubled the garlic and grape tomatoes. After two and a half minutes of stovetop searing, I only needed to roast my one-inch thick fillet of salmon for four and a half minutes in a 425F degree oven to finish it to perfection. Because a cast iron skillet is best way to sear a crispy outer crust on any cut of meat, it crisped the salmon's skin beautifully without overcooking its tender flesh. The grape tomatoes, shallots and garlic that dropped into the hot oil on the sides of the pan caramelized to be crisp and sweet. Thank you, ChuckWagonCookie, for a delicious recipe and no fail method to achieve crispy skin on salmon!
- 2 (6 ounce) salmon fillets, skin on (about 6-8 oz each)
- 5 tablespoons olive oil
- 1 tablespoon cajun seasoning
- 1 tablespoon citrus mixed spice (see recipe description)
- 1 small garlic clove, sliced very thinly
- 1 shallot, sliced very thinly
- 5 grape tomatoes, sliced thinly. (Roma finely diced works too)
- 1 teaspoon lemon juice
Directions See How It's Made
- Mix the Olive Oil, cajun spice mix and citrus mix together well and let sit for 20 minutes to let flavors be absorbed by the oil. Mix in the lemon juice.
- Smear onto the flesh side of the salmon, place both together skin side out in plastic bag and marinate in refrigerator for up to 4 hours.
- Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
- Preheat oven to 425 degrees.
- Meanwhile, remove salmon from marinade. Feel free to add a light coat of cajun and citrus spices. Dot the fleshy side with the sliced shallot, garlic and tomato.
- When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
- Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
- DO NOT move it or bother it -- just walk away and let it cook.
- After 2 1/2 minutes, place skillet in preheated oven and let cook until internal temperature of the salmon reaches 132 degrees. Remove from oven and let rest for about 5 minutes.
- Goes well with pasta or rice!