I took a break from vegan cooking last weekend to make this delicious, flavor-packed dish. Anchovy tends to freak people out for some reason, but the truth is, it’s such a great umami-rich ingredient. It adds awesome flavor and a little goes a long way. Alongside garlic, capers and lemon in this delicious butter sauce, it’s a star, and dresses up a perfectly cooked salmon to make it dinner-party worthy.
I served this over Israeli couscous, an awesome grain-slash-pasta, cooked in vegetable stock for some extra flavor. You can also use chicken stock.
Cooking the fish on high heat on the stovetop creates quite a bit of smoke, so get your hood on high. Make sure the pan is really hot before you add the fish, otherwise it won’t crisp the way it should.
After reading some of the comments on this recipe, I took their advice and opted for a lower temp and slightly longer cook time in the oven. I did convection 200 degrees for 15 minutes, and the fish came out perfectly cooked and super moist.
Once you remove the fish from the pan, spoon out most of the sauce but keep some and quickly wilt some spinach in it to serve as a side dish.
This is totally delicious and super fast as well. Enjoy!
3 tablespoons unsalted butter, softened
4 anchovy fillets, minced
1 fat garlic clove, minced (or 2 small ones)
½ teaspoon coarse kosher salt
Freshly ground black pepper
4 (6- to 8-ounce) skin-on salmon fillets
2 tablespoons drained capers, patted dry
Fresh chopped parsley, for serving
Heat oven to 400 degrees. [See tip above: I recommend a lower temp.] 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.