Salmon with Lemon and Caper Butter

10 minutes + 10 minutes Serves 4


  • 30g butter, softened
  • 2 tsp finely chopped Italian parsley
  • 2 tsp baby capers, rinsed, drained, finely chopped
  • 1/2 tsp finely grated lemon rind
  • 1 anchovy fillet, drained, finely chopped
  • 4 x 180g salmon fillets, skin on
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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