Crispy on the outside, tender on the inside, this sweet and tangy salmon recipe is an easy weeknight meal that will quickly have everyone coming back for seconds.
Heat olive oil and butter in a large skillet over medium-high heat.
Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up. (SEE MY NOTES)
Cook for about 5 to 6 minutes, or until browned and cooked about three quarters of the way through.
In a mixing bowl combine melted coconut oil, soy sauce, Worcestershire sauce, sugar, ginger, lime zest, lime juice, and fresh ground black pepper; whisk until thoroughly combined.
Remove from heat.
Garnish with cilantro/parsley and green onions; serve.
DO NOT crowd the pan. It is best to cook two salmon fillets at a time. When it's time to work with the glaze, add all the fillets to the pan and cook for 1 minute.
WW FREESTYLE SMART POINTS: 7