Grilled Salmon - For the Carnivore Diet
This grilled salmon keeps things purely carnivore: just salmon, salt, and animal fat. The skin turns crisp, the flesh stays juicy, and the finish of melted tallow, ghee, or butter adds richness without any plant-based ingredients.
Use skin-on fillets for best results and easier handling on the grill. Preheating the grill well and oiling the grates with animal fat helps prevent sticking. Aim for medium-rare to medium for the most tender texture.
If you prefer to cook in a pan, a preheated cast-iron skillet with a small amount of animal fat gives excellent results and crispy skin indoors. Leftovers are great cold with a dab of butter or gently rewarmed over low heat.
Ingredients
- 2 skin-on salmon fillets (6–8 oz / 170–225 g each)
- 1 tsp fine salt (or to taste)
- 1 tbsp beef tallow, ghee, or unsalted butter, plus more for finishing
Instructions
- Preheat the grill to medium-high (about 425°F / 220°C). Clean the grates and lightly oil them with tallow, ghee, or butter.
- Pat the salmon very dry. Remove any pin bones if present. Salt both sides and let sit while the grill heats (about 5 minutes).
- Place the fillets skin-side down over direct heat. Close the lid and cook 4–6 minutes until the skin is crisp and the fish releases easily from the grates.
- Brush or spoon a little melted animal fat over the top of the salmon.
- Flip carefully and grill flesh-side down for 30–90 seconds to get light grill marks and finish cooking.
- Check doneness: target 120–125°F (49–52°C) for medium-rare or up to 130°F (54°C) for medium. Remove promptly.
- Rest 2 minutes off heat. Spoon over more melted tallow, ghee, or butter and add a pinch of salt to taste.
- Optional cast-iron method: Heat a cast-iron skillet until hot, add 1 tsp fat, cook skin-side down 4–5 minutes, then 1–2 minutes flesh-side; finish with more fat and salt.