Salmon With Anchovy-Garlic Butter

Updated Nov. 25, 2024

Total Time

25 minutes (includes prep, searing, and oven cooking)

Servings

4 servings

Description

A decadent yet approachable dish featuring flaky, pan-seared salmon fillets coated in a rich anchovy-garlic butter sauce. The crispy skin pairs beautifully with tangy capers and bright lemon, making this a standout for weeknights or special occasions.

Ingredients

For the Anchovy-Garlic Butter

• 3 tablespoons unsalted butter, softened at room temperature

• 4 anchovy fillets, minced (remove bones if necessary)

• 1 large garlic clove, minced (or 2 small cloves)

• ½ teaspoon coarse kosher salt

• Freshly ground black pepper (to taste)

For the Salmon

• 4 skin-on salmon fillets (6–8 ounces each)

• 2 tablespoons drained capers, patted dry (rinsed briefly if using salted capers)

• ½ lemon (for juicing)

• Freshly chopped parsley, for garnish

Cooking Instructions

Step 1: Prepare the Anchovy-Garlic Butter

Preheat the oven to 400°F (200°C). In a small bowl, combine the softened butter, minced anchovies, minced garlic, kosher salt, and black pepper. Mix until thoroughly smooth and well integrated. Set aside.

Step 2: Sear the Salmon Skin-Side Down

Use a large, ovenproof skillet (cast iron or stainless steel works best). Heat the skillet over medium-high heat for 1–2 minutes until hot. Add half the anchovy butter mixture and swirl to coat the pan as it melts. Once the butter is foamy (but not browned), place the salmon fillets in the skillet, skin-side down (this ensures crispy skin). Cook undisturbed for 3–4 minutes until the skin is golden and crisp. Use a spoon to baste the top of the salmon with pan drippings during this time for even flavor.

Step 3: Finish in the Oven

After the skin is crispy, sprinkle the drained capers over the bottom of the skillet. Transfer the skillet to the preheated oven and roast for 8–10 minutes, until the salmon reaches an internal temperature of 145°F (63°C). The flesh should flake easily with a fork when done.

Step 4: Flavor the Pan Sauce and Serve

Remove the skillet from the oven and let it rest 1 minute. Add the remaining anchovy butter to the pan and stir to melt into the sauce. Gently transfer the salmon to individual plates (skin-side up or down). Spoon the anchovy-garlic butter sauce over the top, then squeeze the lemon half over the dish for brightness. Garnish with fresh parsley and serve immediately.

Reader Tips & Reviews

Cooking Time Adjustment

“Sear the skin for crispness, but 10 minutes at 400°F overcooks the flesh. Try 15 minutes at 225–250°F (107–121°C) for moist, flaky salmon, then pour the sauce over.”

Leftover Sauce Hack

“After removing the fish, sauté greens in the residual anchovy butter for a quick, savory side. Perfection!”

Seasonal Substitution

“For May–October, use fresh wild salmon (skip frozen); for winter, frozen wild salmon (Kirkland brand at Costco is excellent) works too.”

Holiday-Sized Portions

“For 6 adults, use two large skillets to avoid crowding. Cook in batches and adjust oven time by 2–3 minutes per additional fillet.”

Alternative Searing Method

“Preheat oven to 400°F. Coat salmon skin-side up with anchovy butter, then broil 2–3 minutes until skin crisps. Return to 400°F for 6–8 minutes. Add capers last minute.”

Sauce Volume Note

“If sauce seems thin, double the butter or add 1 more anchovy fillet to the butter mixture.”

Enjoy this garlicky, briny salmon dish—its buttery sauce is a keeper!