Salmon with a Lemon and Anchovy Sauce


2 tablespoons olive oil

4-6 anchovy fillets, minced

2 garlic cloves, minced

zest of one lemon

1 ½ tablespoons lemon juice

½ teaspoon coarse kosher salt

black pepper

½ pounds salmon filet, cut into equal portions

1-2 tablespoons high-heat oil (avocado, canola, grapeseed, etc)

1 tablespoon of butter

2 tablespoons capers

½ lemon

2 tablespoons chopped parsley or cilantro


black pepper


Preheat the oven to 400°

  1. In a small bowl, mash together the olive oil, anchovies, garlic, and lemon zest and juice. Sprinkle with salt and pepper, and set aside
  2. Sprinkle the salmon with salt and pepper, and set aside
  3. Heat a large ovenproof skillet over a medium-high heat. When it’s hot, add the oil to the pan. Add the salmon, skin side down. Add the butter, and cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add the anchovy mixture and capers to the bottom of pan, and transfer to the oven. Roast until fish is cooked to your liking, 5-7 minutes
  4. Remove the pan from the oven, and place the salmon on plates. Spoon the sauce over the salmon, and garnish with parsley or cilantro

Makes four servings