- Butter - Olive Oil or Avocado Oil - Salmon Fillets - Sea Salt - Black Pepper - Paprika - Parsley
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. Add butter and oil to a large non-stick or cast-iron skillet over medium-high heat for 2 minutes, or until the oil is shimmering and hot.
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 and bake for 7 to 10 minutes at 400 degrees or until just cooked through. Mine is always perfect at 8 minutes. Garnish with fresh parsley and serve.