Carnivore Pan Seared Salmon
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.
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.