Thoroughly wash the salmon in salted water and rub with lemon juice.
Put the salmon in a shallow dish and squeeze the lime juice over. Add a splash of vanilla vodka (if using). Cover with cling film, transfer to the fridge and leave to marinate overnight.
Preheat the oven to 190C/375F/Gas 5. Use a tablespoon of butter to smear a sheet of foil large enough to enclose the salmon and place the buttered-side up on a shallow oven-proof dish. Put the salmon on the sheet of foil, dot with the remaining butter and drench with more lime juice. Gather the foil together into a loose package with a small vent at the top to release any steam. Cook for 30-40 minutes, or until the salmon has changed from translucent to an opaque pink.
After removing from the oven, leave the salmon to rest for 1-2 hours.
Toast the pine nuts under a medium grill until browned on both sides. Remove the lime slices and scatter over the pine nuts, fresh dill and mint. Serve with wedges of lime.
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