Salmon is a quick and easy protein for a fast weeknight meal. This easy method will give you perfectly flaky and delicious salmon every time!
If you follow me on Instagram, you know that I love salmon. You also probably know that while I love to cook, spending my entire night in the kitchen after a long day of work doesn’t necessarily excite me. I’m all about quick, healthy, accessible meals that taste great but don’t take a ton of time to make. I promise I didn’t make that rhyme on purpose…haha
Anywho, that’s why salmon is one of my “go-to” proteins on busy nights when I need dinner on the table (i.e. my couch) fast.
Salmon, and really fish in general, is the perfect protein for a fast weeknight meal. Depending on the thickness of your fish, it can literally take less than 10 minutes to make. All you have to do is pair it with a nice salad, the starchy carb of your choice (plantains are a favorite around here), and BOOM – you’ve got dinner.
Not only is salmon delicious, it’s also incredibly good for you. When I first started eating a Paleo diet, I wasn’t really focused on seafood. I stuck to what I knew which was mainly chicken, some beef, and some pork. Over the years, I’ve learned just how much good nutrition can be found in seafood and now I aim to eat it at least 2-3 times a week.
I love shrimp, mahi-mahi, cod, and tuna but, salmon is hands down my favorite seafood and for good reason! Salmon is full of healthy omega-3 fatty acids that are great for the health of your hair, skin, and nails. It’s also a great source of Vitamin B12 (hello increased energy levels!) and Vitamin D.
When buying salmon always try to aim for wild caught over farmed. Farmed salmon often has a higher mercury level and can contain harmful toxins that you rather not be eating. While it can be a bit more expensive, wild caught salmon has a greater nutrient profile than the farmed stuff. One of the ways I cut down on cost is by only buying salmon when it’s on sale or buying it in bulk from a store like Costco.
This easy 10-minute crispy salmon method will give you perfectly cooked salmon every single time. The trick here is to use a cast iron pan for ultimate crispy-ness and don’t be afraid to get your pan screaming hot. I included the seasonings I love on my salmon, but feel free to get creative and try out new combinations! I hope you love this recipe as much as I do!
2 – 4 oz salmon filets
1 tbsp coconut or avocado oil
salt + pepper
fresh lemon juice
Preheat oven to 425 degrees.
When the oven has finished preheating, heat a cast iron skillet over high heat.
While the skillet is heating, pat the salmon dry on both sides with a paper towel. Then, sprinkle half a tsp of salt on the skin side of the salmon.
When the skillet is screaming hot, add 1 tbsp of oil.
Place the salmon skin side down in the oil and let cook for 1 minute.
Place the skillet in the oven and let the salmon continue to cook for 6-10 minutes, depending on thickness.
Remove from the oven, finish with a squeeze of lemon juice, and serve immediately!
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