Salmon with lemon and caper butter

Salted capers are a good choice for this delicious salmon with lemon and caper butter as the texture holds up beautifully when finely chopped. Serve with a peppery watercress salad on the side.

  • 14 mins cooking
  • Serves 4
  • Print
Photographer: Dean Wilmot. Stylist: Kate Nixon


Salmon with lemon and caper butter
  • 30 gram butter, softened
  • 2 teaspoon finely chopped fresh flat-leaf parsley
  • 2 teaspoon rinsed, drained baby capers, chopped finely
  • 1/2 teaspoon finely grated lemon rind
  • 1 drained anchovy fillet, chopped finely
  • 4 180g salmon fillets, skin on


Salmon with lemon and caper butter
  • 1
    Combine butter, parsley, capers, rind and anchovy in small bowl. Place mixture on plastic wrap, shape into a log. Wrap tightly then freeze until firm.
  • 2
    Cook fish, skin-side down, in heated oiled large frying pan, 5 minutes, or until skin is crisp. Turn fish, cook about 3 minutes. Remove fish from pan, cover. Stand 5 minutes.

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