Cast Iron Salmon Recipe
topped with mojo aioli and served with mashed potatoes and green beans.
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Ingredients
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Salmon
Mojo Aioli
Mashed Potatoes
Green Beans
Method
Mojo Aioli
- 1
Make the aioli
In a medium bowl combine 1/2 cup mayonnaise, grated garlic, 2 tablespoons fresh lime juice, 1 tablespoon orange juice, 1 tablespoon olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Stir in 2 tablespoons finely chopped cilantro. Taste and adjust seasoning or citrus. Cover and refrigerate while you prepare the rest of the meal to let flavors meld (at least 15 minutes).
Mashed Potatoes
- 2
- 3
Mash and finish
Drain potatoes thoroughly and return to the hot pot. Add 3 tablespoons unsalted butter and 1/2 cup whole milk. Mash with a potato masher (or use a ricer for extra smoothness) until creamy. Stir in 2 tablespoons sour cream if using. Season with 1 tsp salt and 1/2 tsp black pepper to taste. Keep warm on very low heat, covered, stirring occasionally. Garnish with 1 tablespoon chopped chives before serving.
Green Beans
- 4
- 5
Sauté
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 thinly sliced garlic clove and cook until fragrant, about 30 seconds (do not brown). Add drained green beans, 1/2 tsp salt, 1/4 tsp black pepper, and toss to coat and heat through, about 2 minutes. Finish with 1/2 tsp lemon zest if using. Keep warm until plating.
Salmon
- 6
Prepare salmon
Pat 4 skin-on salmon fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing lightly so seasoning adheres. Let rest 5–10 minutes at room temperature while you preheat the pan.
- 7
Sear in cast iron
Place a 10–12 inch cast iron skillet over medium-high heat and let it get very hot for 3–4 minutes. Add 2 tablespoons olive oil and swirl to coat. Carefully place salmon fillets skin-side down in the pan (they should sizzle). Press each fillet gently with a spatula for 10–15 seconds to keep the skin flat. Cook skin-side down undisturbed for 4–6 minutes, depending on thickness, until the skin is crisp and the cooked portion has moved up the fillet about 3/4 of the way.
- 8
Finish in pan
Flip fillets carefully and add 1 tablespoon unsalted butter to the pan. Spoon melted butter over the tops for 30–60 seconds to finish cooking and add flavor. For medium doneness aim for internal temperature of 125–130°F (52–54°C). Remove salmon to a warm plate and let rest 1–2 minutes. Squeeze a lemon wedge over each fillet.
- 9
Plate and serve
Divide mashed potatoes and green beans among four plates. Place a salmon fillet on each plate, skin-side up. Dollop about 1–2 tablespoons of mojo aioli on top of each fillet or serve on the side. Garnish with extra chopped cilantro if desired and serve immediately.
