Cedar Plank Salmon (Carnivore-Style) - For the Carnivore Diet
This cedar plank salmon keeps things strictly animal-based for a clean carnivore meal. The cedar lends a gentle aroma while the fish stays moist, and a final brush of melted butter, ghee, or beef tallow adds richness without any plant-based seasonings.
Choose a food-grade, untreated cedar plank and soak it well so it smolders instead of burning. Season the salmon only with salt, then cook on the plank over medium-high heat until just opaque and tender. Aim for a slightly translucent center if you like it medium-rare; rest briefly so the juices redistribute.
No lemon, sugar, or herbs needed here. If you want more richness, finish with extra melted fat. Leftovers are excellent cold or gently rewarmed skin-side down in a skillet with a bit of tallow or butter.
Tip: For the grill, use indirect heat around 400–425°F (204–218°C). For the oven, roast at 425°F (218°C) on a baking sheet. Cook to an internal temperature of about 120–125°F (49–52°C) for medium-rare or to your preferred doneness.
Ingredients
- 1 untreated, food-grade cedar plank, soaked in water 1–2 hours
- 1 whole salmon fillet (about 2 lb/900 g), skin on
- 2 teaspoons fine sea salt (to taste)
- 2 tablespoons unsalted butter, ghee, or beef tallow, melted (plus more to finish)
Instructions
- Soak the cedar plank in water for 1–2 hours, weighing it down so it stays submerged.
- Preheat: For grill, set up for medium to medium-high indirect heat (about 400–425°F/204–218°C). For oven, preheat to 425°F/218°C and place a rimmed baking sheet on the middle rack.
- Pat the salmon dry. Season both sides lightly and evenly with salt. Brush with a little melted butter, ghee, or tallow.
- Preheat the plank: For grill, place the wet plank over indirect heat until it steams and just begins to smoke, 2–3 minutes. For oven, place the plank on the preheated baking sheet for 3–5 minutes.
- Set the salmon skin-side down on the hot plank. Grill or bake until the thickest part reaches 120–125°F (49–52°C) for medium-rare, about 12–18 minutes depending on thickness. Cook longer if you prefer more doneness.
- Rest 5 minutes on the plank. Brush with a little more melted butter, ghee, or tallow before serving.
- Optional finish: Briefly char the plank edges over higher heat on the grill or broil 1–2 minutes in the oven for more aroma, watching closely to avoid burning.