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    You are in: Home / Recipes / ChuckWagonCookie's Pan Seared Crispy Skin Salmon Recipe
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    ChuckWagonCookie's Pan Seared Crispy Skin Salmon

    ChuckWagonCookie's Pan Seared Crispy Skin Salmon. Photo by Garden Gate Kate

    1/2 Photos of ChuckWagonCookie's Pan Seared Crispy Skin Salmon

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    2 hrs

    10 mins

    ChuckWagonCookie's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Place cast iron or oven safe heavy bottom skillet over high heat, with no oil.
    4. 4
      Preheat oven to 425 degrees.
    5. 5
      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.
    6. 6
      When skillet is very hot, add a light coat of vegetable oil. If it smokes, it's hot enough.
    7. 7
      Place salmon skin side down in skillet and let it cook for 2 1/2 minutes.
    8. 8
      DO NOT move it or bother it -- just walk away and let it cook.
    9. 9
      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.
    10. 10
      Goes well with pasta or rice!

    Ratings & Reviews:

    • on November 08, 2014


      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!

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    Nutritional Facts for ChuckWagonCookie's Pan Seared Crispy Skin Salmon

    Serving Size: 1 (409 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 529.7
    Calories from Fat 371
    Total Fat 41.2 g
    Saturated Fat 6.0 g
    Cholesterol 77.4 mg
    Sodium 130.5 mg
    Total Carbohydrate 4.0 g
    Dietary Fiber 0.5 g
    Sugars 1.2 g
    Protein 35.2 g

    The following items or measurements are not included:

    mixed spice

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