Carnivore Recipes & Resources

Plan my week

Butter-Basted Salmon

Skin-on salmon fillets seared until the skin crisps, then basted with butter. Twelve minutes, start to finish.

Jump to recipe

Two butter-basted salmon fillets with crisp skin

Cooking salmon skin side down for most of the time protects the flesh and gives you crisp skin. Finish with a minute of basting in butter.

Recipe

Butter-Basted Salmon

Prep
5 min
Cook
8 min
Total
13 min
Meat
Fish and seafood
Method
Pan-seared

Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy

Ingredients

Add to grocery list

Method

  1. Pat the salmon dry, especially the skin. Salt both sides.
  2. Heat a skillet over medium-high heat with a little of the butter. Lay the fillets in skin side down and press gently for 10 seconds so the skin stays flat.
  3. Cook 5 to 6 minutes without moving them, until the flesh has turned opaque most of the way up.
  4. Flip, add the rest of the butter and baste for 1 minute. USDA recommends cooking fish to 145°F.

Tips

If the fish sticks when you try to flip it, give it another 30 seconds; it releases once the skin is crisp.

Storage and reheating

Keeps 2 days in the fridge. Good cold.

More recipes

Free meal planner

Not sure what to cook this week?

Pick your meats and how long you want to cook. The planner fills seven days from our recipes and adds up the grocery list. Free, no account.

Plan my week
A sample week from the planner