- Salmon Fillets - Butter/Oil - Sea Salt, Pepper, & Paprika - Garlic - Keto Brown Sweetener - Coconut Aminos - Sriracha Sauce - Lemon Juice
Start by mixing together the sweet and spicy glaze in a small bowl. This includes minced garlic, keto brown sweetener, coconut aminos, sriracha sauce, and lemon juice. Set aside.
Add butter & oil to a large skillet over medium-high heat for 2 minutes, or until the oil is shimmering and hot. Right before adding the salmon to the skillet, season both sides.
Add the fillets to the hot pan, skin side down, and use a spatula to press down on each fillet for 10 seconds to prevent the fish from curling. Cook the fish, without moving, for 3 minutes.
Pour the sauce over the fish. Transfer to the oven & bake for 7 to 10 minutes at 400 degrees or until just cooked through. Garnish with fresh parsley and serve.