Crisp-skin salmon with honey-lime sauce from Cook It In Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (page 69) by Editors of Cook's Country Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Liz_Young on October 16, 2022

    Cook times as listed were too long for me. The crispy skin was good, but alot of the skin stuck to the pan. The sauce was delicious. Result: will use the recipe for the sauce again, but not the salmon itself.

  • babyfork on March 02, 2016

    The wild Pacific salmon I used was very tasty, but the skin had been removed already by the fishmonger, so I didn't use the book's technique for crisp-skin. I just cooked it as I usually would in my cast iron skillet. My rating is really for the honey-lime sauce. Very good over the salmon...Dan especially liked it. Had run out of cayenne pepper, so used Aleppo pepper instead.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.