The richness of a butter garlic marinade suits this thicker Norwegian salmon steak particularly well, coating the fish in a savoury, indulgent layer that bastes it from within as it cooks. Because steak cuts are heartier and often centre-cut, they hold onto moisture longer than a thin fillet, giving the butter and garlic more time to work into the flesh without the fish drying out. Pan-searing in a little extra butter builds a deep golden crust, while basting occasionally with the melted marinade as it cooks in the oven keeps the surface glossy and full of flavour. Keep the heat moderate rather than high, since butter can brown too quickly and turn bitter before the thicker steak has cooked through to the centre.

A squeeze of lemon and something fresh on the side, like a simple salad or steamed greens, helps cut through the richness and keeps the meal from feeling too heavy. Because of the extra thickness, allow a slightly longer cook time than you would for a fillet, and check near the bone to confirm it has turned opaque. Refrigerate and use within a day or two of delivery for the best texture.

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