• 4 salmon steaks, 2–2.5 cm/¾–1 in thick
• little flour
• 50 g/2 oz butter

Prepare the parsley butter well in advance of grilling the salmon steaks so that the mixture sets in a firm shape. Cream the butter and gradually work in a squeeze of lemon juice to sharpen the flavour. Add a seasoning of salt and pepper and the parsley. Beat well to mix, then spoon the mixture into the centre of a small square of foil. Roll the butter up in the foil and twist the ends like a cracker so that the butter is pressed into a thick roll. Chill until quite firm.

Rinse the salmon steaks, season and dust lightly with flour. Place the butter for grilling under gentle heat in the grill pan. The minute it stops foaming but before it turns colour, put in the salmon steaks, then smartly turn them over so that both sides are butter-coated. The first side should be grilled for 3 minutes, then turn the fish and cook the second side for a further 7 minutes.

Dust the steaks with a little more flour, baste well with the buttery pan juices and brown under a slightly hotter grill for about 1 minute more. Once cooked, the flesh is firm and will shrink slightly from the bone.

Lift the salmon steaks from the grill pan, top with a slice of the parsley butter and serve at once.