Ingredients:

• 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

1. Prepare the lemon garlic sauce first. Heat the butter in a hot cast iron skillet over medium-high heat.
2. Add the crushed garlic to the skillet and reduce the heat to medium. Stir to incorporate into the melted butter.
3. Add the water to the skillet and stir to combine thoroughly. Simmer for about a minute.
4. Add the lemon juice to the skillet, combine, and cook for about a minute.
5. Add the coconut aminos to the skillet, combine and cook for a minute.
6. Finally, add the honey, stir and simmer for approximately 2 minutes. Set the finished sauce aside.
7. Score the skin side of the fish, making a few shallow incisions on each fillet.
8. Drizzle avocado oil on the skin side of each salmon fillet.
9. 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.
10. 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.
11. 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.
12. Serve the salmon fillets skin side up and drizzle the sauce over the top. Enjoy immediately.