Cooking Enthusiasts continue the Cooking With Cast Iron series with Searing Salmon. A REAL-TIME video tutorial to the technique of searing portioned salmon fillet.

INGREDIENTS
•Two 4oz salmon fillets
(each marinated in)
•½ teaspoon coconut oil
•½ teaspoon sea salt
•½ teaspoon black pepper
•⅓ teaspoon ground paprika
•¼ teaspoon dried dill
•cooked in 1 tablespoon coconut oil and 1½ tablespoons butter
•allowed to come to room temperature 30 minutes before cooking

Directions
Rub entire salmon portion with coconut oil. Season each side with spices. Marinate 30 minutes at room temperature or refrigerated up to overnight.

Allow to rest at room temperature for 30 minutes if refrigerated. Heat dry cast iron skillet over high heat until 75% of cooking surface has hazed over, or about 8-10 minutes. (Do not leave skillet unattended at high heat).

Carefully place salmon into skillet, flesh side down and add 1 tablespoon coconut oil after 30-45 seconds. Do not move salmon, instead, carefully swirl oil around pan to evenly coat cooking surface, reduce heat to medium.

Continue swirling oil as needed. As filet turns opaque from the bottom upward, when it reaches half thickness of fillet, flip salmon to cook skin side. Do not move salmon after flipping. After about 1 minute add 1½ tablespoons butter and reduce heat to low medium. Spoon butter over all fish portions until just before cooked through.

Turn off heat, carefully plate salmon, pour over butter from skillet, allow to rest 5 minutes. Serve and enjoy.

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