The recipe is created by Melissa Clark (New York Times Cooking), and adapted by me. If you like it, please follow my page for more postings:) Ingredients: For butter mix (1-5) 1. 3 tablespoons unsalted butter, softened 2. 4 anchovy fillets, minced 3. 1 teaspoon minced garlic 4. freshly ground black pepper 5. coarse kosher salt* 6. 2 (6- to 8-ounce) skin-on salmon fillets 7. 1 tablespoon drained capers, patted dry 8. ½ lemon for juice and dressing 9. fresh chopped parsley, for serving * The amount of salt can be adjusted according to your taste. I used salted anchovy and skipped salt during cooking.
Methods： 1. Heat oven to 400 degrees. 2. Mash together butter, anchovies, garlic, salt, and pepper. 3. In an ovenproof skillet, melt about half the butter mix. Add fish, skin side down. Cook for 2 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish. 4. Add capers to the bottom of the pan and transfer to the oven. Roast until fish is just cooked through, 8 to 20 minutes. The baking time can be adjusted according to how would you like your salmon done and how thick the salmon is. Check halfway. 5. Remove pan from oven and add remaining butter mix to the 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. Cooking time: 0.5 h Yield: 2 servings