Salmon With Anchovy-Garlic Butter Recipe (2024)

The sauce is definitely a keeper. But I hope East Coasters will try to break themselves of such overcooking. Sear the skin for crispness by all means; but 10 minutes at 400 degrees produces a firm chewy slab. Please, try 15 minutes at 225 or at most 250; then pour the melted sauce over the fish for delectable moist flakiness.

So easy, and addictive. After I removed the fish and most of the sauce from the pan, I quickly sauteed a mixture of greens in the residual anchovy butter. Perfection!

This is a delicious recipe, but I only use 2 minutes of browning and a lower oven @ 300 for about 8-10 minutes and finish if my Thermapen reads 115, resulting in very moist salmon. Using a thermometer eliminates some of the guesswork because of different thicknesses of salmon.

Since I live in Seattle, I get a lot of fresh salmon and cook it a lot. This was one of the best recipes I've tried in a long time. The only thing I would change is the cooking time. At 400, 8 to 10 minutes is a bit too long and I cooked a fairly thick fillet. I loved the capers and anchovies in the butter sauce.

Substituted 2 pounds shrimp for the salmon and added mushrooms, a leek cut lengthwise and a splash of white wine. Really delicious!

Delicious. Easy. Just make it! As another commenter from Seattle, this is a great prep when you have options for salmon, especially for a milder salmon such as King or Coho. Base your oven time on the thickness of your fillet: 8-10 minutes may be too long, especially if using a cast iron pan. Remember, it will keep cooking when you remove it from the oven (and it's always sad to overcook a nice piece of salmon).

The salmon butter and the technique are excellent, but the stated cooking time was too long for the salmon filets I used. We like our fish a little less cooked. I would cut the oven time down to 5 minutes.

You can add crushed fresh ginger to the butter instead of anchovies, and then serve it on rice a la Japanese rice bowl.

Make twice the butter sauce.

Tasty dish but don't add salt to anything! The anchovies are salty enough! Also, remember the pan coming out of a 400 degree oven is HOT, I.e. Hotter than a single pot holder!

My husband did and I don't eat the skin on the salmon. So I made a compound butter with the garlic, anchovies and capers, all minced. I lined a broiling pan with foil and spread the soft compound butter on the fillets and broiled 6 minutes. Slide a long, slim spatula between the salmon and skin and lift it off. (Best part: just fold up the foil an toss it; no clean-up.) BTW, this is such a delicious combination of flavors! The compound butter gets nutty brown and yummy.

The anchovy butter is excellent for gently frying delicate white fish such as cod or sole, too.

Anchovy butter is one of my favorite compound butters. It is worth making a half pound up in the food processor, incorporating lemon juice, a clove of pressed garlic, and then, at the end, stirring in Italian parsley which has been finely-minced by hand. I will also add 1 tsp. MSG if I have it. Formed into a log, wrapped in wax paper, and frozen, it keeps for a couple of months, and one can slice off whatever is needed for steaks, fish, fried rice, or veggies. Addictive.

I added more butter to this and also some lemon juice - it created enough sauce for all of the fillets. I left some of the capers in the pan to fry up a little bit in the butter and they were awesome little crispy salt pops (that's the technical term, right?). It was delicious!

Wonderful fast recipe but adding a half teaspoon salt to the butter anchovy mix is too much. Salt from anchovies and the capers is sufficient.

So delicious! Maybe my favorite salmon recipe to date, though I agree with many of the other comments and just watch the salmon to make sure it doesn’t overcook. It definitely doesn’t need more than 8 minutes if that.

I’ve been trying to incorporate more fish into my diet and this was a good choice for a fast dinner. I did overcook my salmon but it still turned out tasty. I agree that no added salt is needed. I only had two fillets and made full sauce amount, def a winner. To make a smooth compound butter I would crush everything to a pulp next time.

Forgot that I had made this before. All comments I made then stand. This time the butter burned and set off every smoke alarm in the house. Will not make again.

You have to be attentive and nimble. Watch how quickly the sear is cooking and be prepared to adapt. Watch the oven temp. It’s not a formula like baking. You watch, you listen, you smell, you feel, you taste. This Anchovy butter and technique works well with salmon and my first outing with this approach to cooking salmon at high heat was a success.

Amazing sauce; didn't change anything. Next time I just won't cook the fish as long. I agree with other reviews that the salmon doesn't require 8-10 minutes at 400 degrees. I thought it looked ready at 4 minutes, but wasn't sure so I cooked for 7. Definitely memorable and will make again, adjusting temperature & time.

I just have to add my voice to the chorus singing this recipe’s praises!A few suggested changes: We made it with sockeye and cut oven time way down to 5 minutes (and stove top to just over 2 minutes). This kept the fish from overcooking. Also, double the sauce and add more anchovies. We ended up using 4 fillets per 3 tbsp of butter and increased the capers accordingly. Served with brown rice and roasted broccoli. There was plenty of sauce to spoon over that too and it was the bomb!

I doubled the garlic-butter sauce as recommended by others. Also doubled the capers. This was delicious with no left-overs. Definitely will make again.

Had a 1 1/2 lb piece of salmon that was about 1 1/2 inches thick in the middle. I followed some of the recommendations to cook at 300 degrees. It took about 13 minutes to bake. Used America’s Test Kitchen guidelines to cook farmed salmon to 125 degrees. Salmon was lovely and moist, but butter doesn’t melt immediately in the pan once it’s out of the oven. I turned the burner on again to get the butter melted quickly. Perhaps that’s why recipe calls for hotter oven.

This was terrific! I added lemon zest to the pan sauce and cooked the salmon for five minutes in the oven. Added white wine and lemon juice to the pan sauce and was wishing I had a bit of italian parsley to add as garnish. Served with roasted cauliflower and slow cooked Tuscan kale.

This was very good! My husband said it was his fave salmon recipe I’ve made. I found it a bit too salty for my taste.

Made with olive oil instead of butter. Delicious!

Has anyone experienced that using the anchovy butter to cook the salmon--which has to be done on very high heat--burns the butter and sears the anchovies out of existence? I might try cooking the salmon in some avocado or grapeseed oil and then adding the anchovy butter separately. Agree with all the comments about lessening the time in the oven!

Anchovy butter! Yes please! I followed the directions to the letter and it came out really well. I personally don't like rare salmon, but I do wish they would suggest what thickness works at 400 in the oven. Ours came out well, but we had 1.5" thick fillets.

I used fresh salmon and cooked at 350 but kept checking to not over cook the fish, the pieces varied in size so came out at different tomes. The recipe is outstanding.