Blackened Salmon (Carnivore Style) - For the Carnivore Diet
This carnivore take on blackened salmon builds a deep, smoky crust without plant spices. A light dusting of unflavored beef gelatin mixed with salt helps the surface dehydrate and brown fast, creating a satisfying blackened edge while keeping the interior moist. Butter and tallow add richness and the familiar steakhouse sizzle.
Use a ripping-hot cast-iron skillet and don’t move the fish until the crust sets. Baste with foaming butter after the flip to finish cooking gently and infuse the salmon with nutty browned-butter flavor. Aim for medium doneness so the center stays silky.
Serve as is with extra browned butter spooned over the top. If you like a smokier note without plants, use smoked salt. Leftovers are great chilled and flaked, then warmed in a spoon of butter.
Ingredients
- 2 salmon fillets, 6 oz each, skin-on
- 1 teaspoon fine salt or smoked salt
- 1 tablespoon unflavored beef gelatin or collagen powder
- 2 tablespoons butter (or ghee)
- 1 tablespoon beef tallow (or substitute more butter)
Instructions
- Pat salmon very dry on all sides. Let air-dry on a rack for 5–10 minutes while you heat the pan.
- In a small dish, mix the salt and beef gelatin. Lightly dust the flesh side of the salmon with the mixture; use any remaining on the skin side sparingly.
- Heat a cast-iron skillet over high heat until just smoking. Add the tallow and 1 tablespoon butter; swirl to coat.
- Place salmon skin-side down. Press gently with a spatula for 20–30 seconds to keep the skin flat. Sear without moving until the skin is crisp and deeply browned, about 3–4 minutes.
- Flip the fillets, add the remaining 1 tablespoon butter, and baste continuously with the foaming butter for 1½–3 minutes, until the crust darkens and the internal temperature reaches about 120–125°F for medium.
- Transfer to a plate, rest 2 minutes, spoon on the browned butter from the pan, and serve.