Author’s Notes

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that’s mitigated by the creaminess of the butter. It’s a quickly made, weeknight-friendly dish that’s far more nuanced than the usual seared salmon — but no harder to prepare. – Melissa Clark of NYTimes Cooking

Ingredients

• 3 tablespoons unsalted butter, softened
• 4 anchovy fillets, minced
• 1 fat garlic clove, minced (or 2 small ones)
• ½ teaspoon coarse kosher salt
• Freshly ground black pepper
• 4 (6- to 8-ounce) skin-on salmon fillets
• 2 tablespoons drained capers, patted dry
• ½ lemon
• Fresh chopped parsley, for serving

Instructions

1. Mix the marinade and set aside
2. For 2 minutes heat 2 Tbs of olive oil in a nonstick skillet
3. For 3 minutes cook the salmon skin side up with the pan covered. Check if done to your liking, otherwise cook for another 1 to 2 minutes
4. Flip the salmon
5. For 3 minutes cook the salmon with skin side down with the pan covered. Check if done to your liking, otherwise cook for another 1 to 2 minutes
6. Add the marinade to the salmon liberally covering the salmon
7. For 3 mins cook the salmon skin side down uncovered. Check if done to your liking, otherwise cook for another 1 to 2 minutes
8. Remove from the pan and let stand for 3 to 5 minutes.

My experience is that the salmon should be properly cooked in 15 minutes or so.

Salmon With Anchovy-Garlic Butter – so yummy!

Salmon With Anchovy-Garlic Butter – so yummy!