Ideally, heat the clarified butter in a cast iron pan. Rinse the salmon fillet under water and pat dry with kitchen paper. Salt the meat side and place the salmon fillet with the meat side in the hot fat. Put the two sprigs of rosemary in the fat. Put a lid on the pan. Make sure that the rosemary sprigs do not burn and take them out again in good time.
After three minutes, turn the salmon fillet on the skin side, remove the heat and finish cooking for another four minutes with the lid closed.
Serving tip: Decorate with sprigs of rosemary and serve with Kaspresstaler.
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