Iron Skillet Seared Salmon
Seared Salmon
  • Iron Skillet
  • 2 Tbsp Unsalted Butter
  • Salt & Pepper to taste
  • 1 Tbsp Fresh Oregano
  • 1 Tbsp Fresh Thyme
Leek Sauce
  • 4 Tablespoons Butter
3 Leeks (white and light green parts) sliced
  • ⅓ cup fresh lemon juice
  • ¼ cup heavy whipping cream
  • ¼ cup chicken broth
  • Fresh Chives
  • Fresh Thyme
  • Salt and Pepper to Taste
Seared Salmon
  1. Preheat oven to 450 degrees (425 degrees with convection)
  2. Cut Salmon filets to 2"-3"
  3. Melt butter over medium hight heat in an iron skillet and place fish in the skillet with skin side down into the iron skillet. Let the fish sear for about 1 minute.
  4. Carefully flip and while the skin side sears for an additional minute, add your salt, pepper, Oregano, and Thyme.
  5. Transfer to preheated convection oven, bake for approximately 7 minutes or until fish is thoroughly cooked and flaking with a fork.
Creamy Leek Sauce
  1. Frigidaire Professional Blender
  2. Cut leeks into ½” slices. Rinse and drain thoroughly.
  3. Melt butter in saucepan over medium low heat. Add leeks, increase heat to medium and sauté for about 2 minutes.
  4. Add Lemon Juice and Chicken broth and simmer until leeks are tender. About 5 minutes
  5. Add whipping cream, chives, and thyme and simmer an addition 1-2 minutes.
  6. Salt and Pepper to taste.
  7. Transfer mixture to Frigidaire Professional Blender, and pulse until smooth.
  8. Serve on side of Salmon for easy dipping
Convection oven require a lower temperature, for this recipe cook at 425 if using a convection oven.
Recipe by Cherished Bliss at