Brittani Bo Baker's Citrus Rubbed Pan Seared Salmon

Brittani Bo Baker

1 Rating
Whether you like salmon or not, I think you will love my Brittani Bo Baker Citrus Rubbed Pan Seared Salmon recipe. For people who aren’t big fans of salmon, the citrus in this recipe gives it a more palatable taste for pickier eaters.


  • 3 Tablespoons Brittani Bo Baker's Fruity Que Dry Rub
  • 2 lemons (1 halved for juice, 1 quartered for garnish)
  • 2 limes (1 halved for juice, 1 quartered for garnish)
  • 2 oranges (1 halved for juice, 1 quartered for garnish)
  • 1-2 oz olive oil (enough to cover the bottom of cast Iron skillet)
  • 4 skinless salmon fillets, about 6 oz each, rinsed and dried


  1. Place salmon fillets in a bowl, and squeeze the juice of one lime, one lemon, and one orange over the fillets.
  2. Toss salmon well in citrus juices, remove from bowl and pat dry.
  3. Season both sides heavily with Brittani Bo Bakers Fruity Que dry rub
  4. Place a cast iron skillet on stove top and add enough olive oil to lightly cover the bottom of the skillet.
  5. Heat on Medium, when the oil is hot add salmon and let cook for about 5 mins without moving it (do not overcrowd skillet, if all 4 fillets do not fit without over lapping cook in 2
  6. Flip salmon fillets with tongs and cook the other side for about 5 mins, add lemon lime and orange slices to the pan.
  7. Depending on your desired temperature, you may need to finish your salmon in the oven I prefer mine medium well (135 degrees F internal temp) and I like to pull the extra 2 fillets at medium (125 degrees F internal temp) so I can reheat them the next day without over-cooking them, and use it in other recipes.
  8. If you like your salmon well done, you can place the entire skillet in the oven on 400 for another 5-7 mins or until it reaches an internal temp of 145
  9. Remove from pan, plate up your salmon and garnish with lemon lime and orange. (Squeeze the juices on top of each piece)