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. Add ⅓ of the anchovy butter until it is melted with the cooktop at a medium high temperature (4.0 on the induction cooktop).
3. For 3 minutes cook the salmon skin side up turning the salmon to ensure all sides of the skinless salmon get cooked to your liking. Check if done to your liking, otherwise cook for another 1 to 2 minutes
4. Flip the salmon and add the remaining ⅔ of the anchovy butter and the capers.
5. For 3 minutes cook the salmon with skin side down. Check if done to your liking, otherwise cook for another 1 to 2 minutes
6. During this time use the marinade liberally covering the salmon
7. Remove from the pan and let stand for 3 to 5 minutes.

My experience is that the salmon should be properly cooked in 10 to 15 minutes or so.

Salmon With Anchovy-Garlic Butter – so yummy!

Salmon With Anchovy-Garlic Butter – so yummy!