Side of Salmon with Anchovy and Caper Butter

Name: Side of Salmon with Anchovy and Caper Butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 100 g unsalted butter, softened; 3 tbsp. capers, drained; 3 anchovy fillets in oil, drained and roughly chopped; Small handful soft green herbs, we used parsley and coriander, finely chopped; 3 lemons; 850 g side of salmon, skin on; 150 g samphire

This butter works well with other fish and seafood; double the recipe and keep wrapped in the freezer.

By The GH Kitchen TeamPublished: 04 October 2021

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Roasted salmon is served with a highly flavoured herb, caper and anchovy butter. Perfect for alfresco summer dining!

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Cal/Serv:

391

Ingredients

100 g unsalted butter, softened
3 Tbsp. capers, drained
3 anchovy fillets in oil, drained and roughly chopped
Small handful soft green herbs, we used parsley and coriander, finely chopped
3 lemons
850 g side of salmon, skin on
150 g samphire

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Mix butter, capers, anchovies, herbs and the finely grated zest from 1 of the lemons in a bowl with plenty of seasoning.
2. Step 2Line a large roasting tin with baking parchment and lay in the salmon, skin-side down. Rub flavoured butter over the flesh. Cut one of the unzested lemons into thin slices and lay on top of the salmon. Cut remaining 2 lemons into wedges and scatter around the fish.
3. Step 3Roast for 10min, then remove from oven and scatter the samphire around the fish and gently toss in the buttery juices. Return to oven for 10-15min, until salmon is cooked through and samphire is just tender.
4. Step 4Transfer to a platter and spoon over any buttery juices from the roasting tin. Serve.

Get ahead

Make flavoured butter a day ahead. Wrap and chill. To serve, allow to soften at room temperature before completing recipe.

Per serving:

Calories: 391
Protein: 32g
Total fat: 28g
Saturates: 12g
Carbs: 1g
Total sugars: <1g
Fibre: 2g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time