We thought of sharing this cast iron salmon recipe because, what a better way to celebrate life and friendship than with a good recipe and a picnic? Exactly! Hold on to your taste buds as we guide you through the steps of making this recipe inspired by our friend Lex Taylor’s book Grill Fire: Mastering The Flame.
INGREDIENTS
- Wild caught Salmon, skin on
- Garden picked Rosemary
- Lemon
- Harvest Peace Olive Oil
- Lex Taylor Rubs + Salts Course Grill Rub
TOOLS
- Cast Iron skillet with a lid
- Cutting board
- Knives
PREP
- Slice lemon into 1/4 in rings.
- Rinse salmon and pat dry with paper towels.
- Cut salmon into 6-inch pieces.
- Place skin side down on plate and coat with a thin layer of coconut oil.
- Generously cover with Lex Taylor Rubs + Salts Course Grill Rub and top with sliced lemons.
- Preheat cast iron skillet to medium hot and add 1 teaspoon of coconut oil.
COOK
- • When oil is hot, place salmon skin side down into the skillet.
- Surround with a few sprigs of fresh rosemary.
- Cover and cook on medium heat for 7 minutes.
- Remove from heat and uncover. Salmon will cook all the way through to medium well as the skillet cools. Edges will be well done, crisp, the center will be soft, flaky and moist.
- Finish with a light sprinkle of Lex Taylor Rubs + Salts The Finishing Touch Rub + a drizzle of Harvest Peace Oil.
- Serve out of the skillet.
