Ingredients

Instructions

  1. In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
  2. Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
  3. Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
  4. Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
  5. Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
  6. Serve hot, with new potatoes and a crisp green salad.