Preheat the oven to 190C/Gas 5/fan
oven 170C. Season the salmon steaks
all over. Liberally butter a shallow
ovenproof dish big enough to take the
fish in one layer. Smear the salmon
with the remaining butter.
Mix the almonds, parsley and the
gruyère or emmental, then press on
to the top of the steaks.
Bake for 15-20 minutes, until the
topping is crisp and golden and the
salmon cooked. Serve with potatoes and
a green salad or broccoli.