Believe it or not, this is one of our quickest meals! We start rice, marinate salmon, and when the rice is almost done, we throw the salmon in a sizzling pan for a few minutes. Boom! Loads of flavor in this dish. Depending on your rice choice (white versus brown), dinner is ready in 20-45 minutes!

Salmon is very healthy and we love it. And, if you are following a carb restricted diet, such as keto, you can substitute riced cauliflower for the rice and enjoy absolute deliciousness. This recipe is for two servings but easily doubled or tripled.

To cook this salmon you need:

Approximately 12 oz salmon (all kinds of salmon work well but fresh wild caught or (thawed) frozen wild caught is our preference)

1 Tablespoon Lemon Juice

1 Teaspoon apple cider vinegar

2 Tablespoon Olive Oil (divided)

1 Tablespoon Butter (Optional but delicious)

Olde Bay

Red Fish Seasoning

2-3 Tablespoons Capers (drained)

1 Cup Marinated Artichoke Quarters or Halves (drained)

A 10” or 12” pan or an iron griddle~ depending on the amount of your salmon.

Here is how we do it:

Marinate the salmon pieces in lemon juice, apple cider vinegar, and 1 Tablespoon olive oil for 20 minutes or longer.

Heat your black skillet (large enough to accommodate your salmon) or your iron griddle on medium high heat with 1 tablespoon of olive oil and 1 tablespoon butter (if desired—it aids in browning the salmon and gives it additional flavor). The pan is ready when the butter is bubbling but not browned.

Remove the salmon from the marinade and “dust” both sides with Old Bay and Red Fish Seasoning. That is why I didn’t say how much. This is a matter of taste. Just a sprinkle is enough for us due to the sodium in both. No additional salt is necessary because both seasonings usually contain salt. Add your fish to the sizzling pan.

Cook for 3 minutes, allowing the salmon to sear. Carefully turn the fish over and add the capers and artichokes to the pan. Cover the pan, lower the heat to medium, and allow the fish to cook for about 5 more minutes. Check to see that the salmon is done to your liking.

We like salmon to be medium pink in the center. You may like it more or less done. Very unscientifically, I cut into the fish to make sure it is as done as I want it and pull it the moment it reaches medium pink in the middle. You can leave it a bit longer if desired, but salmon dries if overcooked. It also continues to cook a little when removed from the heat. Plate the salmon, then scoop up the capers, artichokes and crispy bits from the pan and serve them on top of the salmon.

Great served over rice so the savory drippings have somewhere to land and won’t be wasted.

At some point ahead, watch for my salmon croquets. Leftover salmon makes the best salmon croquettes I have ever had. It’s as if salmon croquettes married crab cakes! Watch for that recipe with my homemade tartar sauce!

Hope you like this one. I would love to hear from you if you try these recipes. Don’t forget to like Iron Maiden – Black Skillet Cooking, if you want to see future recipes. If you want a particular recipe, please drop me a note!

Buon Appetito! Enjoy!

Kim Orsini

Iron Maiden – Black Skillet Cooking