Melt 1.5 T. Kerrygold butter in saucepan and bring it to a high simmer. 

Put the fish in the pan, skin side down for approximately 15 seconds. Remove from the pan and place the fish on a plate skin side up. Peel off skin and discard.

Lightly drizzle both sides of fish with olive oil and season top with salt and pepper. 

Put fish on cedar plank that has been soaking in water for at least an hour. Place on grill over turned off burners between burners that are on high.

Grill for 15-20 minutes, until center is just slightly pink. Serve.

Optional: top with smoked pepper, lemon juice and dill weed.