Iron Skillet Seared Salmon

by Ashley Thurman

SERVINGS: 4 | Prep Time: 15 min Cook Time: 30 min

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  1. Seared Salmon

    1. Preheat oven to 450 degrees (425 degrees with convection)
    2. Cut Salmon filets to 2"-3"
    3. Melt butter over medium high heat in an iron skillet and place fish in the skillet with skin side down into the iron skillet. Let the fish sear for about 1 minute.
    4. Carefully flip and while the skin side sears for an additional minute, add your salt, pepper, Oregano, and Thyme.
    5. Transfer to preheated convection oven, bake for approximately 7 minutes or until fish is thoroughly cooked and flaking with a fork.
  1. Creamy Leek Sauce

    1. Cut leeks into ½" slices. Rinse and drain thoroughly.
    2. Melt butter in saucepan over medium low heat. Add leeks. Increase heat to medium and sauté for about 2 minutes.
    3. Add Lemon Juice and Chicken broth and simmer until leeks are tender. About 5 minutes.
    4. Add whipping cream, chives, and thyme and simmer an addition 1-2 minutes.
    5. Salt and Pepper to taste.
    6. Transfer mixture to Frigidaire Professional Blender, and pulse until smooth
    7. Serve on side of Salmon for easy dipping

Crank up your cooking tip:

Convection ovens require a lower temperature, for this recipe cook at 425 if using a convection oven.