ChuckWagonCookie's Pan Seared Crispy Skin Salmon

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.

• Ready In: 2 hrs 10 mins
• Serves: 2

Ingredients

• 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

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