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Panfried Salmon in anchovy & caper butter

This is my new favourite way to cook salmon! Super simple combination of ingredients, that seem to simply just meld together into something quite special on a plate.

Please don't be afraid of using anchovies, they get a bad rep but are such an easy way to add so much flavour to meat or fish as they have so much salt and fat (the two key components of ALL delicious tasting food).

I had this salmon with roasted butternut, pistachios and nutty barley!


  • 2 salmon fillets (skin on)

  • 1 tbl olive oil

  • 2-4 knobs of butter

  • 1 garlic clove (sliced)

  • 4 anchovies

  • 1 tbl capers

  • 1 lemon (juiced)

  • Salt & pepper

  • Splash of white wine (optional)


  • Season the salmon on both sides with salt and pepper

  • In a shallow frying pan gently heat oil with butter and sliced garlic on a medium heat

  • After about 3-5 minutes when the butter starts to foam, add the capers and anchovies

  • Keep this on a low-medium heat, the anchovies should start to break down, continue cooking for another few minutes

  • Add your salmon skin side down and cook for around 4 minutes

  • Season with the lemon juice, you might want add another knob of butter and a splash of white wine at this point

  • Flip the salmon over and cook for just 3 minutes on the flesh side

  • The salmon should be "just cooked" and juicy

  • Remove from the heat and pour the remaining sauce over the salmon

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