Make sauce by combining the sauce ingredients and setting aside.

Season both side of your salmon filets with a little salt and pepper.

Heat two tablespoons of oil (I use avocado, but coconut is good too) in a cast iron or stainless steel frying pan. When the oil is hot and shimmering add your salmon filets to the pan skin side down.

Cook for about 5 minutes until the skin is crisp and you can see that the salmon is mostly cooked through.

Flip the salmon and fry skin side up and cook for another minute or two.

Add your sauce directly to the pan and cook it down until it becomes a syrup, swirling the pan occasionally.

Remove you salmon from the pan and place on some rice or a bed or arugula, skin side up. If you place it skin side up the skin will lose it crispness.

Spoon some sauce onto the rice or arugula and down the side of the salmon or sit the salmon in a small pool of the sauce. Don't spoon the sauce directly onto the skin as... yep you guessed it, you'll lose the crispness.