Salmon With Anchovy-Garlic Butter
Updated Nov. 24, 2024
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter, softened
- 4anchovy fillets, minced
- 1fat garlic clove, minced (or 2 small ones)
- ½teaspoon coarse kosher salt
- Freshly ground black pepper
- 4(6- to 8-ounce) skin-on salmon fillets
- 2tablespoons drained capers, patted dry
- ½lemon
- Fresh chopped parsley, for serving
Nutritional analysis per serving (4 servings)
505 calories; 36 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 42 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
- Step 2
In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
- Step 3
Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.
Private Notes
Comments
The sauce is definitely a keeper. But I hope East Coasters will try to break themselves of such overcooking. Sear the skin for crispness by all means; but 10 minutes at 400 degrees produces a firm chewy slab. Please, try 15 minutes at 225 or at most 250; then pour the melted sauce over the fish for delectable moist flakiness.
So easy, and addictive. After I removed the fish and most of the sauce from the pan, I quickly sauteed a mixture of greens in the residual anchovy butter. Perfection!
Wow, never thought of anchois for salmon. But, I can see with frozen wild it does make sense. But, come May, I will ditch the anchovies because it will be fresh wild salmon season again in Seattle.
As an aside, I would point out to NYT food readers that Costco is an absolutely amazing location for their own Kirkland brand frozen wild salmon. Absolutely top notch.
My husband said it was second only to pulling the fish right out of the river in Ak. Flavor bomb. It was fabulous.
This has become a family favorite! Our note is that we use a lot more anchovies. Usually eight, not four. We nix the salt of course, but the extra anchovies are necessary.
Also, as Seattle natives, we are usually spoiled with an abundance of fresh wild sockeye salmon. Never use a recipe, just grill, sauté, or bake w/ salt, pepper & lemon depending on what else is being served. Recently, my husband brought home salmon from our local QFC (Kroger), marked as farm-raised coho from the Faroe Islands. I researched it online and found out that it is most likely Atlantic salmon. When he noticed that it was farmed we almost threw it out, but decided to try it. I said ‘I can now use one of the NYT recipes, they are most likely tested with Atlantic salmon.‘ This treatment of salmon was so good and simple to prepare. I'm sure I will use it again. The fish was quite high quality, the texture was fine & delicate not chunky as might be expected from what appeared to be a filet from what appeared to be a large fish. I did sub fish sauce for the anchovies tho.