Salmon with Caper Anchovy Butter
Make this caper anchovy butter and store it in your freezer for a quick way to dress up a simply broiled salmon fillet. Recipe compliments of Best Aquaculture Practices, an international certification program for safely, responsibly, and ethically produced seafood.
Global Seafood Alliance, BAP Certified
Global Seafood Alliance, BAP Certified
Recipe - Blaine North
Salmon with Caper Anchovy Butter
Prep Time30 Minutes
Servings4
Cook Time10 Minutes
Ingredients
3 oil-packed anchovy fillets
4 teaspoons drained capers
1 tablespoon lemon juice
1 teaspoon chopped thyme
1 teaspoon chopped parsley
1 teaspoon ground black pepper
1 teaspoon coarse salt
¼ cup butter, at room temperature
1 tablespoon extra-virgin olive oil
4 6-oz (skin-on or off) salmon fillets
Directions
- Combine the anchovies, half the capers, lemon juice, thyme, parsley, and ¼ teaspoon each of the pepper and salt in a small food processor or chop coarsely together on a cutting board. Add the butter and remaining capers and combine until well mixed. Lay a sheet of waxed paper or parchment on a cutting board and transfer the butter mixture to the paper. Form into an 11/2-X-4-inch log and freeze just until firm.
- Preheat a broiler to high. Place the salmon on a foil-lined baking sheet or broiler pan, tucking under any thin edges. Brush the salmon with the oil and sprinkle with the remaining ½ teaspoon of each salt and pepper.
- Broil salmon 4- 8 minutes or just until done. Turn off the broiler. Lay a ¼-inch slice of the caper butter on each piece (you will have extra butter) and put the salmon back into the oven for 30 seconds or just until butter melts. Serve.
Learn more about Best Aquaculture Practices and view additional seafood recipes featuring responsibly sourced seafood.
30 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
King Oscar Anchovies, Flat Fillets in Olive Oil, 2 Ounce
$3.49$1.75/oz
Reese Capers, Non Pareil, 3.5 Fluid ounce
$3.69 was $3.99$1.05/fl oz
Concord Foods Lemon Juice, Reconstituted, 4.5 Ounce
$1.29 was $1.79$0.29/oz
Fresh Parsley, 1 Each
$1.49
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.99$1.33/oz
Morton Sea Salt, Coarse, 17.6 Ounce
Save $5.00 on your Online Order when you buy $25 of these participating items in a single transaction
$4.59$0.26/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.69$1.17 each
Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce
$11.49 was $14.99$0.68/oz
Directions
- Combine the anchovies, half the capers, lemon juice, thyme, parsley, and ¼ teaspoon each of the pepper and salt in a small food processor or chop coarsely together on a cutting board. Add the butter and remaining capers and combine until well mixed. Lay a sheet of waxed paper or parchment on a cutting board and transfer the butter mixture to the paper. Form into an 11/2-X-4-inch log and freeze just until firm.
- Preheat a broiler to high. Place the salmon on a foil-lined baking sheet or broiler pan, tucking under any thin edges. Brush the salmon with the oil and sprinkle with the remaining ½ teaspoon of each salt and pepper.
- Broil salmon 4- 8 minutes or just until done. Turn off the broiler. Lay a ¼-inch slice of the caper butter on each piece (you will have extra butter) and put the salmon back into the oven for 30 seconds or just until butter melts. Serve.
Learn more about Best Aquaculture Practices and view additional seafood recipes featuring responsibly sourced seafood.