• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home > Main Dishes Seafood > Salmon Recipes > Crispy Cast Iron Skillet Salmon with Spring Ragout

    Crispy Cast Iron Skillet Salmon with Spring Ragout

    Published: Dec 30, 2019 · Modified: Jun 5, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Cast Iron Skillet Salmon. Salmon is beautifully seared crispy and tender and surrounded by a flavorful Spring Ragout of celery, carrot, shallot, garlic and white beans. The combination of flavors is simply outstanding.

    Coho Salmon cooked in a cast iron skillet with diced carrots, celery, shallots and white beans. Garnished with lemon slices and frisee lettuce.

    I’ve always blamed my lack of seafood cooking skills on the fact that I’m landlocked and we don’t have good access to quality seafood.

    Rather lame excuse these days, now that fishing boats and pier stations can process and deep-freeze seafood within hours of the catch. And then ship it so that we the consumers can enjoy the freshest product possible.

    With that said, I’d like to thank Sitka Seafood Company for offering to send me samples of Alaska cod and salmon. Blast-frozen at the peak of freshness to ensure the highest quality, guaranteed and wild-caught from the pristine waters of Southeast Alaska and the North Pacific.

    Sitka Salmon a company that will ship fresh Alaskan Seafood to your door. Box Picture of shipping box with frozen Coho Salmon and Cod filletts
    Frozen Coho Salmon and Pacific Cod shipped directly to my door

    And, this company takes the consumer experience a step further and delivers their seafood directly to your doorstep. What a very cool program. Check it out, and head over to their website for the full story.

    Discount Code For Sitka Salmon Order

    AND, Sitka Salmon has offered my readers a special discount code – COTR – to share with my friends, family and followers. This code will give you $25.00 off of your order. Just enter COTR when placing your order to save $$$

    Disclaimer: If you order from Sitka Salmon and use this code, I will receive a small commission at no extra charge to you. I am a affiliate member.

    Land-locked me was absolutely thrilled to receive packages of wild caught cod and salmon. The fillets were sealed in a sturdy container and frozen solid thanks to dry ice. Impressive system.

    Needless to say, I promptly thawed a piece of the salmon and grabbed my cast iron skillet for this recipe for Cast Iron Skillet Salmon with Spring Ragout.

    And I must say, this is hands down the best salmon we’ve ever tasted.

    A salmon fillet cooking in a cast iron skillet surrounded by lemon slices.
    For this recipe I cooked this fillet and then cut it in half cross wide to create a meal for two.

    Cooking Salmon With A Cast Iron Skillet

    If I trust my beloved cast iron skillet to sear sea scallops, you bet I’ll trust it with tender salmon.

    You see, Cast iron is a very dense metal so it holds heat like a champ. This guarantees even heating. It will brown meats and vegetables better and faster. That also means you don’t have to manage the heat source on the stove top or rotate pans in the oven.

    As with any pan, heat the cast iron skillet over medium high heat. Once the pan is hot add the cooking oil. When the oil is shimmering add the vegetables or protein, lowering the heat a bit and let it do its magic.

    I would trust my cast iron skillet for cooking about anything … except eggs. I’ll continue to grab my non-stick skillet for that.

    I’ve had my Lodge Cast Iron Skillet for years. And I use it regularly. If you’re interested here’s a link to purchase the skillet. I’m a member of the Amazon Affiliate Program. If you purchase this skillet through this link, I receive a small commission at no extra charge to you.

    Cooking Diced Vegetables For The Spring Ragout

    Chopped carrots, shallots, celery and garlic on a wood cutting board

    To prepare this Cast Iron Skillet Salmon with Spring Ragout, I first prepared the vegetables to make the ragout. Ragout simply means a dish of meat cooked with diced vegetables. This Spring bean ragout consists of:

    • Diced celery
    • Diced carrots
    • Diced shallot
    • Diced garlic
    • And a can of drained and rinsed white beans. Cannellini beans or Great Northern Beans work well here. Easy!

    Tip: This is an excellent and necessary time to practice knife skills. Evenly cut vegetables result in even cooking which results in a superior flavor. Trust me! 🙂

    Just heat two tablespoons of canola or olive oil in the cast iron skillet and then add the celery, carrots and onion. Rosemary and thyme season this ragout. Cook until just tender and then add the drained white beans and the garlic.

    Cook, stirring gently just until the beans are hot and the garlic is fragrant. Don’t over mix or overheat the beans or they’ll fall apart.

    The cast iron skillet does a beautiful job with the diced vegetables, cooking them with a slight brown sear. And the flavors came together for a sweet and savory vegetable side dish.

    Remove the Spring ragout to a plate and keep warm.

    Salmon fillets cooked in a cast iron skillet with Spring vegetable ragout, frizee lettuce and lemon slices

    Cast Iron Skillet Salmon

    Add two more tablespoons of oil to the skillet. Once the oil is hot, add the salmon fillet, skin side down.

    Let the salmon cook for a couple of minutes, or until you can see the flesh starting to turn colors about half way up the fillet. Make sure the skin is crispy. If you’re so inclined, salmon skin is completely edible and provides a nice textural contrast to the soft flesh.

    With a metal spatula, turn the salmon to let the flesh side sear. This will only take a couple of minutes to cook the fillet.

    Simply transfer the salmon to plates and surround with the spring ragout for a healthy, delicious and nutritious meal.

    Tip: If you can’t cook fish immediately after thawing, place fish in a bag with crushed ice. This will help keep the fish ultra-fresh.

    Tip: If you don’t have a cast iron skillet, you can cook this in any heavy bottomed skillet. Note, a non-stick skillet won’t brown the salmon as efficiently and as quickly, but of course will work.

    Culinary School Tip: Make sure that fish is dry. Place fish on a tray lined with paper towels and place in the refrigerator for about thirty minutes. This will drain and extract more of the moisture for better searing or grilling.

    Salmon fillets seared in a cast iron skillet with diced carrots, celery, shallots, garlic and white beans. With slices of lemon and frizee lettuce

    Recipe for Seared Salmon with Spring Ragout

    I hope you give this cast iron skillet salmon recipe a try. It’s super healthy, ultra nutritious and very easy for a weeknight dinner.

    And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

    And if you have a favorite recipe for salmon cooked in a cast iron skillet, let me know, I’d love to give it a try.

    More Salmon Recipes

    • Peach Jam Glazed Salmon Recipe
    • Maple Mustard Glazed Oven Roasted Salmon
    • Mirin Glazed Roasted Salmon
    • Salmon and Spud Salmon

    Looking for more seafood recipes? Don’t miss my Seafood Category. You’ll find lots of fun ideas, including the most popular recipe on my site for Heavenly Halibut.

    Salmon fillets cooked in a cast iron skillet with Spring vegetable ragout, frizee lettuce and lemon slices

    Cast Iron Skillet Salmon with Spring Ragout

    Lea Ann Brown
    Cast Iron Skillet Salmon. Salmon is beautifully seared crispy and tender and surrounded by a flavorful Spring Ragout of celery, carrot, shallot, garlic and white beans.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Course Main Course Seafood
    Cuisine American
    Servings 2
    Calories 803 kcal

    Ingredients
      

    • 14 1/2 ounce White Beans canned, drained and rinsed
    • 4 Tablespoon olive oil divided
    • 1 cup carrots cleaned and diced
    • 1 cup celery diced
    • 1/4 cup shallot diced
    • 1 clove garlic diced
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 3/4 pound Salmon fillet
    • salt and pepper to taste

    Instructions
     

    • Using a colander, drain and rinse the beans.
    • Chop the carrots, celery and shallot. Chop the garlic and set aside separately from the other vegetables.
    • Heat a cast iron skillet over medium high heat. Add 2 tablespoons of the oil. Once the oil is shimmering, add the carrots, celery and shallot. Add the thyme and rosemary.
    • Cook, stirring often until the vegetables are starting to soften and are slightly toasted. Add in garlic and beans. Cook just until garlic is fragrant and beans are heated through. Using a spatula, remove vegetables from the pan to a plate. Cover to keep warm.
    • Wipe out the cast iron skillet with a paper towel and add the remaining two tablespoon of oil. Heat should be at medium to medium high. Depending on your burner power.
    • When oil is hot, add the salmon skin side down. Salt and pepper to taste and add a squeeze of lemon if you'd like. Cook for 3 – 4 minutes, or until skin is crispy and salmon appears to be cooked about half way through.
    • With a metal spatula, turn the salmon to cook on the flesh side. Cook for 2 – 3 minutes or until salmon appears to be done. Press on salmon. If it is starting to flake (flesh spreads apart), salmon is cooked.
    • To serve divide the salmon between two plates. Surround with the Spring Vegetable Bean Ragout. Serve immediately.
    Keyword Cast Iron Skillet, Gluten Free, salmon

    Lea Ann Brown
    Lea Ann Brown

    Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.

    More Salmon Dinner Recipes

    • Angel hair pasta with salmon and vegetables.
      Salmon and Pasta with Paprika Wine Sauce
    • Easy smoked salmon platter with cheese and crackers
      Easy Smoked Salmon Platter Appetizer
    • Grilled salmon fillet topped with dill butter served with grilled vegetables
      Simple Grilled Salmon with Dill Lemon Butter
    • Salmon in parchment topped with oranges, jalapenos and thyme
      Honey Orange Salmon In Parchment

    Reader Interactions

    Comments

    1. John / Kitchen Riffs says

      January 08, 2020 at 8:18 am

      I like cast iron for searing anything! And I’ve got a couple of skillets over a hundred years old, and still going strong. Those things last forever! Anyway, Alaskan salmon is the best, and this is such a nice way to prepare it. Thanks!

      Reply
    2. Larry says

      December 31, 2019 at 7:05 am

      Great presentation and everything sounds delicious. Wish I were a renowned chef and blogger so companies would send me stuff.

      Reply
      • Lea Ann Brown says

        January 05, 2020 at 7:02 am

        🙂 Thanks Larry – I think.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

    Time To Grill!

    • Grilled t-bone steaks served with potatoes and cowboy butter dipping sauce.
      Grilled T-Bone Steaks with Cowboy Butter
    • Beef kabobs on a bed of fresh spinach.
      Curry Lemon Grilled Steak Kebabs
    • Grilled chicken kabobs with pineapple salsa.
      Maple Glazed Grilled Chicken Kabobs
    • Steakhouse burger with fry sauce served with onion rings.
      Steakhouse Burger with Fry Sauce
    Best Hatch Chile Recipes

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • 3 ingredient no bake key lime pie.
      No-Bake Key Lime Pie
    • Strawberry tart recipe with lemon cream filling
      Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • A slice of Cherry Delight Dessert.
      Classic Cherry Delight Recipe

    Reader's Favorites

    • Chunky Homemade blue cheese dressing to serve on a wedge salad
      Thick and Chunky Blue Cheese Dressing Recipe
    • Cubed potatoes cooked in a cast iron skillet with rosemary
      Savory Cast Iron Skillet Potatoes
    • Old fashioned broccoli casserole recipe
      Broccoli Cheez Whiz Rice Casserole
    • crispy baked wings with celery sticks and ranch dressing.
      Crispy Oven Baked Chicken Wings in Santa Fe Sauce

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    111 shares
    111 shares