Grilled Salmon Steaks with Donegal Rapeseed Oil Hickory Smoked butter

  • Serves: 2


2 salmon steaks, 170g each
150g softened unsalted butter
5 tbsp Donegal Rapeseed Oil infused with Hickory Smoked
Sea salt and freshly ground black pepper
2 tbsp chopped fresh parsely


  • To make the butter, place the Hickory Oil, softened butter and parsley into a mixing bowl.
  • Beat until smooth and season with sea salt and black pepper.
  • Place the butter onto a large sheet of clingfilm and roll tightly to form a sausage shape. Place the butter into the fridge to chill.
  • Heat a grill pan over a high heat until smoking hot. Season the salmon steaks with sea salt and pepper and lightly rub each side with a little hickory smoked oil.
  • Grill the salmon for 3-4 minutes on both sides until cooked through.
  • Once cooked, top the salmon with a slice or 2 of the Hickory Smoked butter and allow to lighly melt. Serve.

Top Tip

Try serving the smoked butter on grilled meats or barbecued corn on the cob

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Donegal Rapeseed

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