Cast-Iron Skillet Coho Salmon Vesuvio

Cast-Iron Skillet Coho Salmon Vesuvio

Zesty, Bold, & Gluten-Free

Cast-Iron Skillet Coho Salmon Vesuvio | Sitka Salmon Shares

Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Serves: 4


  • 1¼ pounds coho fillet
  • 6 cloves garlic
  • 2 teaspoons salt
  • 2 teaspoons dry thyme, (or 1½ teaspoons fresh)
  • 2 teaspoons dry oregano (or 1½ teaspoons fresh)
  • 1 tablespoon lemon pepper
  • ¼ cup chicken stock
  • ¼ cup lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons butter


Mix together salt, thyme, oregano, and lemon pepper. Cover fillet in the spice mixture (the entire spice mixture may not be needed).

In a cast-iron skillet, heat olive oil. Meanwhile, set oven to 325°. When the oil is hot, place fillet flesh-side down and cook for 2 minutes.

Flip salmon skin side down and add stock, lemon juice, and garlic. Spoon the sauce and garlic over the salmon and place in oven for 10-12 minutes.

Remove from oven and place on stovetop over low heat. Add butter and spoon over salmon for a minute or two.

Garnish with fresh oregano and thyme and serve warm.

Peter's pro cooking tip: You can make this dish with sockeye or keta salmon, too, but the flavors are rather strong for king. Pair it with local, seasonal veggies - it goes great with anything!

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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