Salmon and Eggs - For the Carnivore Diet

Name: Salmon and Eggs - For the Carnivore Diet
Prep time: PT15 minutes
Yield: 2
Ingredients: 2 skin-on salmon fillets (about 200 g each); 6 large eggs; 2 tablespoons butter, ghee, beef tallow, or duck fat (divided); Fine salt, to taste; Optional: 1–2 tablespoons salmon roe (ikura) for serving

Crispy-skin salmon with soft-scrambled eggs cooked in butter—simple, fast, and fully carnivore.

This salmon and eggs plate is all about clean animal flavors and perfect textures: crackly salmon skin, tender medium-rare flesh, and custardy eggs gently set in butter. With just salt and animal fat, it’s a 15-minute, high-protein meal that works for breakfast, lunch, or dinner.

Use a hot, well-heated skillet so the salmon skin crisps without sticking, then drop the heat to slowly set the eggs. For dairy-free, swap the butter for beef tallow, ghee, duck fat, or bacon drippings. Prefer firmer eggs or well-done salmon? Simply extend the cook time a minute or two. Optional salmon roe on top adds briny richness while staying 100% animal-based.

Serve immediately, spooning any pan butter over the eggs and fish. If you need to batch-cook, keep the salmon warm in a low oven while you scramble the eggs; the carryover heat will finish the fish without drying it out.

Ingredients

2 skin-on salmon fillets (about 200 g each)
6 large eggs
2 tablespoons butter, ghee, beef tallow, or duck fat (divided)
Fine salt, to taste
Optional: 1–2 tablespoons salmon roe (ikura) for serving

Instructions

Pat the salmon dry and season both sides lightly with salt. Let it sit while you heat the pan.
Preheat a heavy skillet over medium to medium-high heat. Add 1 tablespoon fat.
Place salmon skin-side down. Press gently for 10–15 seconds so the skin stays flat. Cook 4–5 minutes until the skin is crisp and the flesh is mostly opaque.
Flip and cook 30–90 seconds more, to your preferred doneness (shorter for medium-rare, longer for well-done). Transfer to a warm plate to rest.
Reduce heat to low. Add the remaining 1 tablespoon fat to the skillet.
Crack the eggs into a bowl and whisk lightly with a pinch of salt. Pour into the pan and stir slowly with a spatula, sweeping the bottom for small, creamy curds, 60–90 seconds.
When the eggs are just set and still glossy, remove from heat. Plate the salmon and spoon the eggs alongside. Finish with any pan butter and optional salmon roe. Salt to taste and serve immediately.

Time: 15 minutes Servings: