Carnivore Pan Seared Salmon with Butter Sauce

Pan-seared salmon is a Carnivore staple quick, satisfying, and full of healthy fats. This recipe gives you tender, flaky salmon with crispy skin and a rich butter drizzle that takes just minutes to prepare. Simple, nourishing, and perfect for busy nights.

Why You’ll Love This Recipe

This Pan-Seared Salmon with Butter Sauce is the ideal combination of convenience and flavor. You’ll get restaurant-quality salmon at home with nothing more than butter, salt, and a hot pan. It’s omega-3-rich, beautifully golden, and Carnivore-approved.

Carnivore Pan Seared Salmon Recipe

Pan seared salmon with butter sauce is rich, buttery, and full of flavor. Crispy skin, tender salmon, and a golden butter drizzle make this Carnivore classic irresistible.

Cooking Time Summary

Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: 15 minutes

Ingredients

(Serves 2)

• 2 salmon fillets (6 oz / 170 g each), skin on
• 2 tablespoons butter
• Salt, to taste
• Optional: 1 teaspoon lemon juice or extra butter for finishing

Cooking Time Details

• Sear Skin Side: 5–6 minutes until skin is crisp
• Flip & Finish: 2–3 minutes on the flesh side
• Rest: 2 minutes before serving

Instructions

Prepare the Salmon

Pat the salmon dry with paper towels to help the skin crisp. Season both sides with salt.

Heat the Pan

Warm a heavy skillet (cast iron or stainless steel) over medium heat. Add 1 tablespoon of butter and let it melt until slightly sizzling.

Sear Skin Side Down

Place the salmon skin-side down in the pan. Press gently for the first 10 seconds to prevent curling. Cook for about 5–6 minutes without moving it until the skin is crisp and golden.

Flip and Baste

Flip the fillets carefully. Add the remaining butter to the pan and spoon the melted butter over the top for 2–3 minutes as the salmon finishes cooking.

Rest and Serve

Remove from the heat and let rest for 2 minutes. Spoon the buttery drippings over the top before serving.

Notes

• For extra richness, add an extra tablespoon of butter after cooking and let it melt over the salmon before serving.
• Always start with dry skin moisture prevents crisping.
• Pair with bone broth or enjoy as-is for a pure Carnivore meal.

Quick Tip

If you’re cooking multiple fillets, wipe the pan between batches to prevent leftover butter from burning fresh butter makes all the difference.

Utensils & Equipment

• Spoon for basting
• Cast iron or stainless steel skillet
• Fish spatula (Affiliate) or tongs
• Paper towels

Carnivore Pan Seared Salmon

Michelle

Pan seared salmon with butter sauce is rich, buttery, and full of flavor. Crispy skin, tender salmon, and a golden butter drizzle make this Carnivore classic irresistible.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Dishes

Servings 2

Equipment

• Cast iron or stainless steel skillet
• Fish spatula or tongs
• Paper towels
• Spoon for basting

Ingredients

  

• 2 salmon fillets 6 oz / 170 g each, skin on
• 2 tablespoons butter
• Salt to taste
• Optional: 1 teaspoon lemon juice or extra butter for finishing

Instructions

 

• Prepare the Salmon: Pat the salmon dry with paper towels to help the skin crisp. Season both sides with salt.
• Heat the Pan: Warm a heavy skillet (cast iron or stainless steel) over medium heat. Add 1 tablespoon of butter and let it melt until slightly sizzling.
• Sear Skin Side Down: Place the salmon skin-side down in the pan. Press gently for the first 10 seconds to prevent curling. Cook for about 5–6 minutes without moving it until the skin is crisp and golden.
• Flip and Baste: Flip the fillets carefully. Add the remaining butter to the pan and spoon the melted butter over the top for 2–3 minutes as the salmon finishes cooking.
• Rest and Serve: Remove from the heat and let rest for 2 minutes. Spoon the buttery drippings over the top before serving.

Notes

For extra richness, add an extra tablespoon of butter after cooking and let it melt over the salmon before serving.

Keyword Carnivore Pan Seared Salmon

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