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.


Prep time: 30 mins
Cook time: 10 mins
Yield: 4 servings


  • 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


  1. Step One

    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.

  2. Step Two

    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. 

  3. Step Three

    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.

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