Best Salmon With Anchovy Garlic Butter Recipes

Norwegian-Style Poached Salmon with Anchovy Butter image

Yield Serves 2

Number Of Ingredients 11

1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons minced fresh parsley leaves
3/4 teaspoon anchovy paste or mashed anchovy fillet
1 onion, sliced
1/3 cup distilled white vinegar
1/4 cup sugar
1/2 teaspoon black peppercorns
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1 teaspoon salt
two 1-inch-thick salmon steaks (each about 1/2 pound)

Steps:

In a small bowl combine well the butter, the parsley, the anchovy paste, and freshly ground black pepper to taste and reserve the anchovy butter, covered. In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the mixture to a boil, and simmer if for 15 minutes. Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer. Add the salmon, bring the liquid to a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it just flakes. Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them.

Salmon with Caper-Anchovy Butter image

Yield Makes 6 Servings

Number Of Ingredients 9

4 garlic cloves
3 anchovy fillets
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 tablespoon Cognac
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 cup (1 stick) butter, room temperature
6 6-ounce salmon fillets

Steps:

Blend first 7 ingredients in food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.) Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to plates. Cut caper-anchovy butter into 1/2-inch-thick slices. Top each salmon fillet with 2 slices butter (reserve any remaining butter for another use). Serve salmon fillets hot.