Serves 4
4 salmon steaks, each about 1 inch (2.5cm) thick
2 oz (50g) butter
seasoned flour, for dusting
parsley butter
Heat the grill to moderate. Melt the butter under the grill in a flameproof dish or the grill pan (remove rack). When hot and foaming but not brown, place the salmon steaks in the dish or pan and immediately turn them over so that both sides are coated in butter. Grill on one side for about 3 minutes.
Turn salmon steaks, dust with seasoned flour and grill for a further 6 minutes, basting well 2 or 3 times with the buttery pan juices, until the fish flakes when pressed near the hone. Top each steak with a slice of parsley butter and serve.
Variation Grilled halibut steaks: Use 4 halibut steaks, each weighing about 4-6 oz (100-175g), and cook in the same way. Omit the parsley butter and melt 1 oz (25g) butter in a saucepan, add a squeeze of lemon juice and pour the butter over the steaks.