• In a small bowl combine the oil, coconut aminos, lemon juice, brown sugar, salt, crushed red pepper flakes, and white pepper.
• Place the fish in a shallow container and top with the marinade.
• Turn to coat. Refrigerated for 1 hour

Bake

• Preheat the oven to 425° F.
• Line a baking sheet with parchment paper and arrange the salmon in a single layer.
• Dot with the butter.
• Bake for about 8 to 10 minutes to the desired doneness. (Actual time will depend on the size and thickness of the filets)

Stovetop

• Preheat a large skillet over medium heat and add enough oil to coat the bottom.
• Add the salmon and dot with half of the butter.
• Cook for about 3 minutes and flip.
• Add the remaining butter and cook for another 1 to 5 minutes to the desired doneness.

Blackstone Griddle

• Preheat the Blackstone griddle to medium-low to low heat (about 350° F).
• Liberally coat the griddle with oil.
• Add the salmon and dot with half of the butter.
• Cook for about 2 minutes and flip.
• Add the remaining butter and cook for another 1 to 2 minutes to the desired doneness.