1 lb wild-caught salmon (add additional points for green if using farmed salmon)
1 to 2 tsp ginger
2 Tbsp Lakanto brown sugar (or any 0-point brown sugar)
1 garlic clove, minced
1 oz bourbon
1-1/2 Tbsp soy sauce
1 Tbsp lime juice
Combine all ingredients in a bag. Marinate salmon for 2-12 hours or overnight (I do overnight).
Preheat oven to 450 degrees.
Heat cast iron (or oven-safe) skillet in hot oven for five minutes.
Remove pan using potholders and put on a stove burner set at high.
Add a splash of avocado oil (or other high heat point oil) in the hot pan and let heat for a minute. (Note: points and calories do not include the oil).
Turn the burner down a notch (my first notch is set at 8). Add salmon skin-side up and pan-sear for 2-1/2 minutes, without moving. Flip and cook for another 2-1/2 minutes. At this point, you can remove the skin if you choose, or wait until the end.
Put the pan in the oven for 2 to 5 minutes, depending on the thickness of the salmon.
Let rest for 5 minutes. Top with lemon juice, if desired.