Salmon with Anchovey-Garlic Butter

By Lonnie

Ingredients

• 3 T unsalted, butter, softened
• 4 anchovy filet, minced
• 1 fat garlic clove, minced
• 1/4 coarse Kosher salt
• fresh ground black pepper
• 4 (6-8 oz) skin-on salmon filet
• 2 T drained capers, patted dry
• 1/2 lemon
• fresh chopped parsley

Preparation

Step 1

1. Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.

2. I an large ovenproof skillet, melt about half the anchovy mix. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some of the pan drippings over the top of the fish as it cooks. Add capers to the bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.

3. Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon butter pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.