Carnivore Hot-Smoked Salmon - For the Carnivore Diet
This hot-smoked salmon leans on a light dry brine and gentle smoke to keep the flesh juicy and the skin pleasantly crisp. It uses only animal-based ingredients so the salmon’s natural sweetness and fat take center stage.
A short dry brine firms the surface and helps form a pellicle, which lets smoke adhere evenly. Low-and-slow heat brings the fillet to a succulent medium while a tallow or butter baste adds gloss and richness. Choose a fattier cut like Atlantic or king (chinook) for the most buttery result; leaner wild fillets will cook a bit faster.
Serve it warm and flaky on its own, crowned with a spoon of roe, with soft-scrambled eggs, or alongside a dollop of cultured butter. Leftovers keep well for easy protein—reheat gently or enjoy cold.
Ingredients
- 1 whole salmon fillet, skin-on, about 2 lb (900 g)
- Kosher salt at 1.5% of fish weight (about 1.5 teaspoons per pound/450 g)
- 1–2 tablespoons beef tallow or unsalted butter, melted (optional, for basting/finishing)
- Extra pinch of salt to finish (optional)
Instructions
- Prep the fish: Check for pin bones and remove with tweezers. Pat the fillet very dry with paper towels.
- Dry brine: Weigh the salmon and measure salt at about 1.5% of its weight (or use roughly 1.5 tsp per pound). Sprinkle and rub the salt evenly over all surfaces. Place the fillet on a wire rack set over a tray and refrigerate uncovered for 60–90 minutes to cure lightly and form a tacky surface (pellicle).
- Preheat the smoker: Bring your smoker to 180–200°F (82–93°C). Use a mild wood like alder, apple, or cherry. If your smoker runs dry, add a small pan of water to prevent the surface from drying too quickly.
- Set up the fillet: Blot away any surface moisture. Brush with melted tallow or butter if using. Place the salmon skin-side down on the smoker grates.
- Smoke: Cook until the thickest part reaches an internal temperature of 135–140°F (57–60°C) for moist, flaky fish, about 60–120 minutes depending on thickness and smoker stability. For USDA doneness, cook to 145°F (63°C). Optionally brush with more tallow/butter during the last 20 minutes.
- Optional crisp skin: For extra-crispy skin, slide the finished fillet into a hot skillet, skin-side down, with a teaspoon of tallow and sear 60–90 seconds.
- Rest and serve: Rest 5 minutes. Taste and add a pinch of salt if needed. Serve warm, or cool and refrigerate up to 4 days. Reheat gently at low heat or enjoy cold.