1. Season both sides of the salmon with salt and pepper to taste.
  2. In a 12-inch skillet, melt the Kerrygold Unsalted Butter over medium-low heat.
  3. While the Kerrygold Unsalted Butter is melting, grate the yellow part only of the lemon into the melting butter.
  4. Put the salmon skin-side down in the skillet and cook for 3 min, spooning butter over the top. Flip the fish and keep cooking [and / or (2 options)] basting for about 3 minutes until the salmon pulls apart quickly when probed with a fork.
  5. Place each piece, skin side down, on a plate.
  6. Slice the grated lemon into quarters and squeeze about a tablespoon of lemon juice over each piece of salmon. Serve immediately.