CC Soppin Salmon

1 lb Salmon, skin removed
2 tblsp Adams Reserve: Steak Au Proive
4 tblsp grapeseed or extra virgin olive oil
1/2 c Bodacious Red Soppin Sauce
2 tblsp fresh parmsan

Season fillets with Adams rub on both sides; let stand 5 minutes.
Heat a large skillet over medium-high heat.
Add 1 tblsp oil' tilt skillet to coat bottom.
Heat until pan just begins to  smoke.
Cook fillets in 2 batches, 5-6 mins perside, don't crowd fish in pan, until lightly browned.
Add remaining oil to pan between batches.
Remove fish to a warm platter.
Add Soppin Sauce to pan.
Toss fish back in sauce. Top with cheese.