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.