Salmon with Garlic Butter and Capers
Salmon with Garlic Butter and Capers

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, salmon with garlic butter and capers. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Salmon with Garlic Butter and Capers is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Salmon with Garlic Butter and Capers is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook salmon with garlic butter and capers using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Salmon with Garlic Butter and Capers:
  1. Take 4 tablespoons unsalted butter,
  2. Get softened
  3. Take 4-5 anchovy fillets, minced (the ones packed in oil)
  4. Take 3 fat garlic clove, minced
  5. Get 1/2 teaspoon coarse kosher salt
  6. Make ready Freshly ground black pepper
  7. Get 4 (6­ to 8 ­ounce) salmon fillets. I cut the salmon into 3-4 inch pieces, it makes it easier to manage without breaking apart
  8. Get 2 tablespoons drained capers,
  9. Make ready 1/2 lemon
  10. Take Fresh chopped parsley, for serving
Steps to make Salmon with Garlic Butter and Capers:
  1. Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper
  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 of the 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.
  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.

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