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Cast iron vs nonstick for crispy salmon skin, no contest
I tried searing salmon in my nonstick pan for months and always ended up with soggy skin that stuck anyway. Last weekend I used my Lodge cast iron, got it ripping hot with some avocado oil, and laid the fillets in skin side down. Let them cook for 6 minutes without touching, flipped them, and the skin came out like glass. Has anyone else had way better luck with cast iron for fish or am I late to this game?
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william_miller17d ago
Six minutes in cast iron is the magic number. You're not late, you're just finally doing it right.
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james9217d ago
Is that six minutes per side or total, including preheat time?
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michaela1617d ago
Five minutes each side on a preheated pan worked perfect for me last week. @james92, just make sure the pan's hot before the steak goes in or you'll lose that crust.
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