Salmon is one of my all-time favorites. You can prepare so many ways. I love searing in cast iron, baking in parchment paper, and grilling on a cedar plank, to name a few! Click here to check out more of my salmon recipes! What I really want for you to take away from this recipe is how to sear salmon perfectly in a cast iron pan. I use this 12″ Lodge almost daily! Click here! It’s easier than you think! I love the flavor this coconut cream sauce added to the salmon…just a touch of spice. You can also skip the sauce and just dive into the pan seared salmon, if you so desire!
Heat up a cast iron pan to medium. Rinse filet. I used one piece of salmon that was just a bit over a pound. You can also cut up the salmon into individual portions. Pat try. Drizzle with a touch of olive oil. Season with kosher salt and pepper. Lay salmon (flesh side down) in the heated pan. Allow to cook for about 6 to 7 minutes. I like my salmon medium. I usually only use Scottish Salmon, which is also sushi-grade. Flip and allow the salmon skin to sear on the skin side for about four minutes. If you want the salmon done a bit more, when you first place in pan, cover with a lid for a few minutes.
As the salmon is searing, heat up the teaspoon of olive oil, garlic, ginger and crushed red pepper (amount to your liking) in a saucepan. Cook for just a few minutes. Whisk in the coconut milk and bring to a boil. Lower heat to a simmer. Continue whisking every so often. The sauce will thicken as it cooks. Sauce is done when it coats the back of a spoon. Stir in a bit of the fresh parsley.
Place the salmon on a plate. Spoon sauce on top. Garnish with a bit more of the fresh chopped parsley. Serve with steamed vegetables and rice. ENJOY!