- 1 pound of wild Alaskan king salmon fillets
- 2 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons avocado oil
- 1 tablespoon butter
- ⅔ cup water
- 2 large cloves of garlic, crushed
- ⅓ cup lemon juice
- ⅓ cup coconut aminos
- 2 teaspoons honey
Recipe courtesy of Beck & Bulow
- Prepare the lemon garlic sauce first. Heat the butter in a hot cast iron skillet over medium-high heat.
- Add the crushed garlic to the skillet and reduce the heat to medium. Stir to incorporate into the melted butter.
- Add the water to the skillet and stir to combine thoroughly. Simmer for about a minute.
- Add the lemon juice to the skillet, combine, and cook for about a minute.
- Add the coconut aminos to the skillet, combine and cook for a minute.
- Finally, add the honey, stir and simmer for approximately 2 minutes. Set the finished sauce aside.
- Score the skin side of the fish, making a few shallow incisions on each fillet.
- Drizzle avocado oil on the skin side of each salmon fillet.
- Use ½ teaspoon each of sea salt and
freshly ground pepper inside the incisions. Use the remaining salt and
pepper to season the flesh side of the fillets.
- Heat 1-2 teaspoons of the avocado oil in a
large cast iron skillet. When hot, cook the salmon fillets skin side
down and cook for 5-7 minutes.
- Flip the salmon fillets and cook on the
flesh side for approximately 2-3 minutes. Transfer the cooked fish to a
separate plate and let rest.
- Serve the salmon fillets skin side up and drizzle the sauce over the top. Enjoy immediately.