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Preheat the oven to 190C/fan 170C/gas 5. 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.