Pan-Fried Salmon - For the Carnivore Diet
This pan-fried salmon is all about clean, rich flavor and perfect texture using only salmon, salt, and animal fat. The skin turns glassy-crisp while the flesh stays juicy and tender. It’s a simple, reliable method you can repeat any night of the week.
Dry the fish well and salt it lightly to draw surface moisture out for better browning. A hot, heavy skillet (cast iron or stainless) and enough animal fat are the keys to a golden, nonstick crust. Start skin-side down, press briefly so it stays flat, and let the heat do the work without moving the fillets.
Finish with a brief baste in butter or ghee and a quick flip to set the top. Aim for medium doneness with a warm, slightly translucent center. Let the salmon rest a minute or two and spoon the pan drippings over to serve. Leftovers are great cold or gently rewarmed, and pair well with eggs for a carnivore breakfast.
Ingredients
- 2 skin-on salmon fillets (about 6 oz / 170 g each), pin bones removed
- 1–2 tablespoons beef tallow, ghee, or butter (for frying)
- Fine salt, to taste
- Optional: 1 tablespoon butter for basting
Instructions
- Pat salmon very dry on all sides. Lightly salt both sides and let sit 5–10 minutes while you heat the pan.
- Preheat a heavy skillet over medium to medium-high heat until hot. Add tallow, ghee, or butter and let it melt and shimmer.
- Place salmon skin-side down. Press each fillet flat with a spatula for 10–15 seconds to prevent curling.
- Cook skin-side down, undisturbed, 5–7 minutes, adjusting heat so the fat sizzles but doesn’t smoke excessively. The fish should turn opaque about two-thirds of the way up.
- Add the optional butter. Tilt the pan and baste the tops with the hot fat for 30–60 seconds.
- Flip and cook 30–90 seconds more, just until the center reaches your preferred doneness (about 125–130°F / 52–54°C for medium).
- Transfer to a warm plate and rest 1–2 minutes.
- Spoon pan drippings over the fish and serve immediately.