Best 7 Salmon With Caper Anchovy Butter Recipes

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Salmon with caper anchovy butter is a classic French dish known for its rich flavors and succulent textures. It combines the delicate taste of salmon with the tangy, briny flavors of capers and anchovies, complemented by a luscious butter sauce. This delightful dish is often served with roasted vegetables or a simple green salad. Whether you're a seasoned cook or just starting out, this article will guide you in creating the perfect salmon with caper anchovy butter, ensuring a memorable dining experience.

Here are our top 7 tried and tested recipes!

SALMON WITH ANCHOVY-GARLIC BUTTER



Salmon With Anchovy-Garlic Butter image

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.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
  • 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 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.
  • 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.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 12 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 0 grams

SALMON WITH CAPER-ANCHOVY BUTTER



Salmon with Caper-Anchovy Butter image

Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.

Categories     Fish     Broil     Low Carb     Dinner     Salmon     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 Servings

Number Of Ingredients 9

4 garlic cloves
3 anchovy fillets
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 tablespoon Cognac
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 cup (1 stick) butter, room temperature
6 6-ounce salmon fillets

Steps:

  • Blend first 7 ingredients in food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.) Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to plates. Cut caper-anchovy butter into 1/2-inch-thick slices. Top each salmon fillet with 2 slices butter (reserve any remaining butter for another use). Serve salmon fillets hot.

SALMON WITH CAPER-ANCHOVY BUTTER



Salmon With Caper-Anchovy Butter image

Easy...unbelievable...mouth watering...incredible taste...need I say more! The butter makes a large amount, so I would consider cutting the recipe in half. The butter should be soft or melted before placing it on the fish, because if left cold, it really cools the fish down quite fast

Provided by Abby Girl

Categories     Low Protein

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9

salmon fillet
4 garlic cloves
3 anchovy fillets
2 tablespoons capers, drained and rinsed
1 tablespoon lemon juice
1 tablespoon cognac
1 tablespoon parsley, chopped
1/2 teaspoon ground black pepper
1/2 cup butter, room temperature

Steps:

  • Caper Anchovy Butter: Blend the first 7 ingredients in a food processor. Add butter and process until well blended. Season to taste with salt.
  • Lay sheet of plastic wrap on work surface and transfer butter mixture to plastic wrap. Let it chill for 15 minutes until it hardens somewhat, then roll to form 9-inch-long log.
  • Freeze until firm, about 1 hour. (the butter can be made a week ahead of time).
  • Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes.
  • Cut caper-anchovy butter into 1/2-inch-thick slices and top the salmon -- or melt the butter slightly and pour over the salmon.

Nutrition Facts : Calories 144.8, Fat 15.6, SaturatedFat 9.8, Cholesterol 42.4, Sodium 268.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 1

SALMON WITH ANCHOVIES



Salmon with Anchovies image

A quick tray-baked salmon recipe with delicious flavours.

Provided by chiwong

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven and a roasting tray at the highest temperature.
  • Blanch the green beans for 3 minutes or until tender in salted boiling water then drain. Meanwhile, wash the salmon under the tap and pat dry with kitchen towel.
  • Mix the green beans, cherry tomatoes, stoned olives and olive oil in a bowl with a pinch of salt and pepper.
  • Rub a little olive oil over the fillets, squeeze the juice of half a lemon over the fillets and season with salt and pepper.
  • Remove the roasting tray from the oven (caution, it will be very hot!) and put the 4 fillets on one end.
  • Toss the basil into the green beans, olives and tomatoes and place the mixture at the other end of the tray.
  • Lay the anchovies over the mixture end and bake in the oven at the highest temperature for 10-12 minutes.
  • Serve with lemon quarters and mayonnaise.

ROASTED SALMON WITH GINGER-LIME BUTTER



Roasted Salmon With Ginger-Lime Butter image

Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.

Provided by David Tanis

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (1 1/2 pound) wild salmon fillet, such as king or coho, at room temperature
Salt and pepper
6 tablespoons unsalted butter, softened
2 tablespoons grated ginger
1 teaspoon lime zest
1 teaspoon lemon zest
2 tablespoons lime juice
1 pound baby spinach
Lime wedges, for serving
1/2 cup thinly sliced scallions, green and white parts

Steps:

  • Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
  • Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
  • Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
  • As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
  • Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

BAKED SALMON WITH CAPER SAUCE



Baked Salmon With Caper Sauce image

Make and share this Baked Salmon With Caper Sauce recipe from Food.com.

Provided by Sharon123

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 salmon steaks, about 1 1/2 inches thick
1/3 cup fresh lemon juice
1/2 cup butter, melted
salt and pepper
1/4 cup of chopped parsley
1/4 cup chopped capers

Steps:

  • Rub the salmon steaks with lemon juice and brush them with melted butter.
  • Season with salt and pepper to taste.
  • Arrange in a baking dish and bake in preheated hot oven (425°F) for about 20 minutes, basting with a combination of melted butter and lemon juice every 5 minutes.
  • Do not turn.
  • Arrange the cooked salmon steaks on a hot platter.
  • Mix the pan juices with the chopped parsley and capers, and pour over the steaks.
  • If additional liquid is needed, add a little dry vermouth or white wine.
  • Good with new potatoes, dressed with butter and parsley, and a cucumber salad.
  • Makes 4 servings.

Nutrition Facts : Calories 419.2, Fat 36.6, SaturatedFat 17.7, Cholesterol 116, Sodium 518.8, Carbohydrate 2.1, Fiber 0.5, Sugar 0.6, Protein 21.1

NORWEGIAN-STYLE POACHED SALMON WITH ANCHOVY BUTTER



Norwegian-Style Poached Salmon with Anchovy Butter image

Categories     Poach     Quick & Easy     Dinner     Salmon     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 11

1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons minced fresh parsley leaves
3/4 teaspoon anchovy paste or mashed anchovy fillet
1 onion, sliced
1/3 cup distilled white vinegar
1/4 cup sugar
1/2 teaspoon black peppercorns
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1 teaspoon salt
two 1-inch-thick salmon steaks (each about 1/2 pound)

Steps:

  • In a small bowl combine well the butter, the parsley, the anchovy paste, and freshly ground black pepper to taste and reserve the anchovy butter, covered. In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the mixture to a boil, and simmer if for 15 minutes. Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer. Add the salmon, bring the liquid to a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it just flakes. Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. Look for wild-caught salmon and organic vegetables whenever possible.
  • Don't overcook the salmon: Salmon is a delicate fish that cooks quickly. Overcooking it will make it dry and tough. Cook it just until it is opaque in the center, about 4-5 minutes per side.
  • Make sure the caper-anchovy butter is emulsified: The key to a good caper-anchovy butter is to make sure it is emulsified, meaning that the butter and vinegar are combined together until they form a smooth, creamy sauce. This will help the butter adhere to the salmon and add a rich flavor.
  • Serve the salmon immediately: Salmon is best served immediately after it is cooked. This will help ensure that it is still moist and flavorful.

Conclusion:

Salmon with caper-anchovy butter is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be ready in under 30 minutes. The combination of the rich, flaky salmon, the tangy caper-anchovy butter, and the roasted vegetables is sure to please everyone at your table.

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