28 ounces (800 g) skinless salmon filets
Nubay Seasoning Sauce
Salt and Pepper to season
3 tablespoons lemon juice , divided
1 tablespoon olive oil
2 tablespoons butter
4 tablespoons fresh chopped Italian parsley leaves , divided
Lemon slices of half a lemon
Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
Flip and sear the other side of each filet for TWO minutes. Add in Nubay Seasoning Sauce, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the sauce around each filet.
Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The sauce will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
Garnish with the remaining parsley and drizzle the butter over each filet.