Salmon With Caper-Anchovy Butter

Delish! Halved the recipe for a quick weeknight dinner for two. Took the recommendation to melt the butter before putting in the food processor, then threw it in the fridge while the salmon was broiling. Served it with boiled new potatoes and green beans with the butter topping it all. Yum!

• sriver626

• Chicago

• 5/2/2018

I made this for my family. It was a very quick recipe once the compound butter is made. I made it using the ingredients. I think it was good. I cut this recipe in half, but kept the same amount of anchovies. I love the taste of anchovies! But I could see substituting the chives or thyme for the parsley. Either one would give it a different flavor punch to the butter. I could see using more of the other ingredients with less butter for more flavor. I liked it as it was with the extra anchovy punch.

• pinklavender

• Pittsburgh, Pa.

• 3/19/2018

This was a great recipe. The butter was Great. I was skeptical about the anchovy overpowering the flavor but it was well balanced.

• sidenator

• Billings Montana

• 5/11/2017

Love this! I Will definitely make it again.

• 22redlips

• Kirkland, Wa

• 3/18/2017

i don't know, maybe i put in too many anchovies and garlic, but the butter overpowered the flavor of the fish. it went nicely on the simple potatoes i served on the side though. won't be making this again.

• dlaviano

• brooklyn, ny

• 8/23/2016

I served this at a dinner party and every one raved about it. I made it exactly as written, and the butter was the most notable part the my guests loved. I did grill it outside in stead of broiling it, as it was in the summer and the temps were in the 90's and I didn't want to heat up the kitchen with the broiler. Served with a wild rice dish and a simple salad. Homemade ice cream and cookies for dessert. A wonderful summer meal.

• flowerz

• Lafayette, LA

• 1/23/2016

Wow, it may be simple but the best flavor I've found in ages! We added a little fresh basil from the garden. My husband wants to keep in the fridge and use for many things!

• WIGDOWT

• Los Angeles, CA

• 11/22/2015

It was nice, but nothing special.

• foodlover1948

• Brisbane, Australia

• 11/21/2015

Simple and elegant. Full of great flavors. Be sure to either let the butter soften before serving, or just don't freeze it all to begin with.

• sporklife

• Boston, MA

• 11/20/2015

this is just a compound butter.. one in a universe of them.. It was OK.. but then so are many.

• sin1357

• 11/19/2015

Wow. Agree with other reviewers - the Caper-Anchovy Butter is amazing. I have it in my fridge - it stores very well. I can't wait to use it again and plan on trying it for other purposes as others have recommended.

• elenaaragona

• DC

• 6/18/2014

Recipe perfect as is. Have been abe to use the butter for other purposes also. Recipe's a keeper.

• Anonymous

• 8/9/2009

Amazing  just awesome, and super- easy. the easiest way: melt the butter to very soft or even liquid in the mircowave, then do the food processor (or even a blender) and freeze it while the salmon cooks (15-20 mins is plenty). then you can easily spread it on the fish. SO good.

• ewaltrs

• san francisco, ca

• 8/21/2007

I thought this was great. After reading the reviews however, I doubled the amount of all ingredients, and used the amount of butter called for. I thought it was really good this way. It makes a lot of butter, which was great with the rosemary bread and asparagus I served alongside.

• Anonymous

• Tallahassee, FL

• 2/2/2007

A slightly above average salmon dish as far as I am concerned. Took the suggestion to use half the butter and I dotted the butter mixture on the salmon prior to baking (I baked it at 375, not grilled it).

• Anonymous

• Winnetka, IL

• 11/4/2006