Pan-seared salmon
Fish gets neglected on carnivore. A salmon fillet a week brings omega-3 back into balance and breaks the beef-and-pork monotony. Six minutes from raw to plate.
- Variant
- strict
- Prep
- 3 min
- Cook
- 6 min
- Serves
- 1
Ingredients
- 011 salmon fillet, skin-on, 200-250 g
- 02Salt, generously
- 031 tbsp tallow or rendered animal fat (optional)
Method
Pat the salmon dry, especially the skin side. Wet skin will not crisp. Salt both sides — heavier on the skin.
Heat a non-stick or well-seasoned cast iron pan over medium-high heat. Add the tallow if using; otherwise the salmon's own fat is enough.
Place the salmon skin-side-down. Press lightly with a spatula for the first 30 seconds — salmon curls as the skin tightens, and pressing keeps it flat so the whole skin crisps.
Cook skin-side-down for 4 minutes without moving. The skin should release cleanly from the pan when ready — if it sticks, give it another 30 seconds.
Flip carefully. Cook 90 more seconds on the flesh side for medium, less for a more raw centre.
Plate skin-side-up. The skin is the best part — eat it crisp.