- Preheat your cast iron skillet over medium heat for 5 minutes.
- Pat the salmon completely dry. Season both sides with salt and pepper.
- Add the olive oil to the warm skillet, and cook the salmon skin side DOWN for 5 minutes. The skin will release when it is crispy. Flip, and cook for another 1-2 minutes until the salmon has an internal temperature of 120ºF. Remove from the plate and rest it skin side UP so the skin stays crispy. Rest the salmon for 1-2 minutes.
- Serve the salmon warm topped with hollandaise sauce.
Salmon: I get my wild caught salmon from ButcherBox, which I highly recommend! You can also get great wild caught salmon at Costco in the frozen section. Both of these are skin on salmon. You can eat the skin! It’s really healthy for you!
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It does not include sides. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.