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Salmon with Garlic Butter and Capers
Salmon with Garlic Butter and Capers

Before you jump to Salmon with Garlic Butter and Capers recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to salmon with garlic butter and capers recipe. To cook salmon with garlic butter and capers you only need 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Salmon with Garlic Butter and Capers:
  1. Provide 4 tablespoons unsalted butter,
  2. You need softened
  3. Take 4-5 anchovy fillets, minced (the ones packed in oil)
  4. Provide 3 fat garlic clove, minced
  5. Take 1/2 teaspoon coarse kosher salt
  6. Take Freshly ground black pepper
  7. Get 4 (6­ to 8 ­ounce) salmon fillets. I cut the salmon into 3-4 inch pieces, it makes it easier to manage without breaking apart
  8. You need 2 tablespoons drained capers,
  9. Take 1/2 lemon
  10. Provide Fresh chopped parsley, for serving
Steps to make Salmon with Garlic Butter and Capers:
  1. Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper
  2. 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 of the 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.
  3. 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.

They just go so well together! If it weren't so late, and for the fact that I don't have any. For the full Baked Salmon recipe with ingredient amounts and. Serve: When the salmon is done, squeeze with some lemon juice from remaining lemon slices. Spoon the butter sauce over each piece of salmon.

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