Baked Salmon with Butter - For the Carnivore Diet
This baked salmon keeps things simple and purely animal-based: fresh salmon, butter, and salt. Baking at a steady heat lets the fish turn silky while the butter melts into a savory baste that keeps everything moist and flavorful.
For best results, use a center-cut fillet and pat it very dry so the surface roasts instead of steaming. Salt evenly, dot with butter, and bake just until the thickest part flakes with a fork. Spoon the hot butter from the pan over the fish during and after baking for extra richness. Aim for an internal temperature around 120–125°F (49–52°C) for medium.
Use unsalted butter if you prefer to control salt precisely; salted butter works too—just season the fish lightly. For crisper skin, broil for the last 1–2 minutes. Leftovers keep well: chill promptly and enjoy cold or reheat gently at low heat with a fresh pat of butter to prevent drying.
Ingredients
- 1.5 lb (680 g) salmon fillet, skin-on if possible
- 4 tbsp (56 g) unsalted butter, cut into small cubes
- 1 to 1.5 tsp fine salt (to taste)
Instructions
- Preheat the oven to 400°F (205°C). Line a sheet pan with parchment or use a lightly buttered baking dish.
- Pat the salmon very dry. Place it skin-side down on the pan and season evenly with salt.
- Dot half of the butter underneath and around the fillet, and the rest across the top so it melts and bastes the fish.
- Bake for 12–15 minutes, depending on thickness. Spoon the melted butter from the pan over the salmon halfway through.
- Check doneness: the thickest part should flake easily and read 120–125°F (49–52°C) for medium. For crisper skin, broil 1–2 minutes at the end.
- Rest 5 minutes. Spoon pan butter over the top again and serve.