Pat the salmon fillets dry with paper towels.

Season both sides with salt and.

Heat the lard in a non-stick skillet over medium-high heat.

Place the salmon fillets skin-side down in the skillet.

Cook for 4-5 minutes until the skin is crispy.

Carefully flip the fillets and cook for an additional 2-3 minutes, or until the salmon is cooked to your desired doneness.

Transfer the salmon fillets to a serving plate.

Top each fillet with a dollop of the butter, allowing it to melt over the hot salmon, and serve