Yield: 2 Servings

Adapted from NY Times http://nyti.ms/1GpVTTn

July 2016: Anchovies? No, never! This recipe convinced me that anchovies add a nice umami complexity to not just this dish, but many others. I have expanded the directions here because the original ones burn the heck out of the garlic. The extra anchovies keep just about forever if embedded in oil in the refrigerator.

• 3TBS plus 2 TBS unsalted butter, softened
• 4anchovy fillets, minced
• 1fat garlic clove, minced (or 2 small ones)
• ½tsp coarse kosher salt
• freshly ground black pepper
• 2(6-8 oz) skin-on salmon fillets
• 2TBS drained capers, patted dry
• ½lemon
• Fresh chopped parsley, for serving

Preheat oven to 400°F.

In a small bowl, mash together the 3 tablespoons of butter, anchovies, garlic, salt and pepper.

In a large ovenproof skillet, melt the two tablespoons of butter over medium heat. Add the salmon, skin side down. Cook for 3 minutes over medium heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add half the anchovy butter mixture and the capers to the pan and transfer to the oven. Roast until fish is just cooked through, 8 to 12 minutes, depending on your version of cooked through.

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.