- Butter - Olive Oil or Avocado Oil - Salmon Fillets - Sea Salt - Black Pepper
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.
Pat the salmon dry. This ensures that it browns evenly. Then, add the seasonings. Add butter and oil to a large non-stick or cast-iron skillet over medium heat for 2 minutes.
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 for 3 minutes.