I called this recipe Skillet Salmon. I could just as easily called it an Easy Salmon Recipe. Or Easy Salmon Recipe for a Weeknight Meal. In any case, cooking fish during the week is easy to get on the table and a great way to make a nice looking meal and to take advantage of your pantry. Most fish does not take very long to cook. Most fish does not need a lot of prep to get it ready. So fish is a protein you can get on the table in 15 minutes.
If you are, however like me, you want a dish that is visually appealing as well as tasty. Flavoring the fish is simple. I almost always use Old Bay Seasoning. Old Bay is the perfect seasoning for seafood. I typically do not add to much other seasoning when I use it. This time, I added one of my favorite spices – my Sunny Oaxaca or ancho coffee rub. It goes good with everything. It seems to be a great coating on everything. The fish is cooked with a little oil flesh side down in a cast iron skillet and finished off in the oven. Doing a majority of the cooking in the oven always makes for an even cooking of the seafood.
Additional flavor was added to this dish by walking into my pantry and grabbing a can of diced tomatoes with garlic and basil. This dish is that simple. The tomatoes are added after the flesh is seared and the salmon is flipped. I also added some seafood stock that I had in the fridge. This steams the fish a bit while in the oven so the salmon comes out super tender. I served this salmon over a cauliflower rice with green lentils but you will have to wait until my next post for that recipe.
The salmon and spices.
The seared salmon.
The tomatoes and seafood stock added prior to going in the oven.
The final Skillet Salmon plated.
- 4 – 6 ounce fillets
- 2 tablespoons Old Bay Seasoning
- 1 tablespoon Sunny Oaxaca – ancho coffee rub
- 1 – 2 tablespoons grape seed oil
- 1 – 28 ounce can diced tomatoes with garlic and basil and their juice
- 4 ounces seafood stock
- Pat dry the salmon fillets and liberally apply the seasoning.
- Heat the cast iron skillet on medium high heat.
- Add the oil and warm until hot.
- Add the salmon flesh side down and cook for two minutes.
- Turn over and top with the tomatoes and its juice.
- Add the seafood stock.
- Put in a 325 degree oven and cook for 10 – 11 minutes.
- Let rest for 1 – 2 minutes.
- Serve over the Riced Cauliflower.