{"id":718,"date":"2017-12-13T11:48:52","date_gmt":"2017-12-13T19:48:52","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=718"},"modified":"2026-02-20T22:25:43","modified_gmt":"2026-02-20T22:25:43","slug":"salmon-with-anchovy-garlic-butter","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/13\/salmon-with-anchovy-garlic-butter\/","title":{"rendered":"Salmon With Anchovy-Garlic Butter"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 2 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from <a href=\"http:\/\/nyti.ms\/1GpVTTn\">NY Times<\/a><\/h6>\n<p>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.<\/p>\n<ul>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS plus 2 TBS unsalted butter, softened<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">anchovy fillets, minced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">fat garlic clove, minced (or 2 small ones)<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp coarse kosher salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">(6-8 oz) skin-on salmon fillets<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS drained capers, patted dry<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">lemon<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Fresh chopped parsley, for serving <\/span><\/li>\n<\/ul>\n<p>Preheat oven to 400\u00b0F.<\/p>\n<p>In a small bowl, mash together the 3 tablespoons of <strong>butter, anchovies, garlic, salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>In a large ovenproof skillet, melt the two tablespoons of <strong>butter<\/strong> over medium heat. Add the <strong>salmon,<\/strong> skin side down. Cook for 3 minutes over <strong>medium<\/strong> heat to brown the <strong>skin,<\/strong> spooning some pan drippings over the top of the <strong>fish<\/strong> as it cooks. Add half the <strong>anchovy butter mixture<\/strong> and the <strong>capers<\/strong> to the pan and transfer to the oven. Roast until <strong>fish<\/strong> is just cooked through, 8 to 12 minutes, depending on your version of cooked through.<\/p>\n<p>Remove pan from oven and add remaining <strong>anchovy butter<\/strong> to pan to melt. Place <strong>salmon<\/strong> on plates and spoon <strong>buttery pan sauce<\/strong> over the top. Squeeze the <strong>lemon<\/strong> half over the <strong>salmon<\/strong> and garnish with chopped <strong>parsley.<\/strong><\/p>\n<p>Serve with <a href=\"https:\/\/nowellfamily.org\/cookbook\/2023\/10\/13\/israeli-couscous\/\">Israeli Couscous<\/a> and steamed asparagus.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 Servings Adapted from NY Times 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)&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/13\/salmon-with-anchovy-garlic-butter\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":53422,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[27,66,115,206,216],"class_list":["post-718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-anchovy","tag-capers","tag-fish","tag-salmon","tag-seafood"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2017\/12\/SalmonAnchovyButter2.jpg?fit=816%2C612&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=718"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/718\/revisions"}],"predecessor-version":[{"id":55896,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/718\/revisions\/55896"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/53422"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}