For roasting good large piece of salmon without bones. Clean it from the skin and scales is not necessary, so the crust will be more dense and crunchy. In a pan heat a small amount of vegetable oil, throw in the butter a sprig of rosemary. Lay fillets in oil, skin side down, season with salt and pepper and fry on medium heat for about 2 minutes. During this time the fillets should fry, i.e. to turn white from the bottom about 5 mm.

Salt the fish on top with coarse salt. Add in the butter and wait until it is completely melted. With the help of a spoon to baste the fish with melted butter until Golden brown across the surface. This process takes about 10 minutes.

Serve grilled salmon with a green salad, you can sprinkle with lemon juice.

I still had the sauce Tkemali, it combines very well with fish. Prepared according to this recipe, the salmon becomes crispy and fragrant on top, and very juicy and tender inside. Bon Appetit!