Salmon with Lemon and Caper Butter

clock 10 minutes + 10 minutes bowl Serves 4


  • 30 g butter, softened
  • 2 tsp Italian parsley finely chopped
  • 2 tsp baby capers, rinsed, drained, finely chopped
  • 1/2 tsp lemon rind finely grated
  • 1 anchovy fillet, drained, finely chopped
  • 4 x 180g regal salmon fillets bone in skin on, per kg
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  • 1. Combine butter, parsley, capers, lemon rind and anchovy in a small bowl. Place mixture on plastic wrap and shape into a log. Wrap tightly then freeze until firm.

  • 2. Cook fish, skin-side down, in a pre-heated, greased large frying pan for 5 minutes, or until skin is crisp. Turn and cook another 3 minutes.

  • 3. Remove from pan, cover and stand for 5 minutes.

  • 4. Transfer to a serving platter and top each fillet with a slice of butter, to serve.


  • • Energy 2222Kj • Protein 34g • Total Fat 45g • Saturated Fat 11g • Carbohydrates 0g • Sugars 0g • Sodium 302mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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