This is a salmon recipe that can be put together quickly and be on the table in a short amount of time.
1 stick butter (8 tablespoons)
3 tablespoons minced fresh parsley
2 garlic cloves, minced
2 tablespoons capers, rinsed and drained
2 tablespoons grated lemon zest
1 teaspoon salt
¼ teaspoon fresh pepper
6 salmon steaks, cut ¾ to 1-inch thick, about 6 to 8 ounces each
1 tablespoon virgin olive oil
Preheat oven to 350 degrees. In a medium bowl, beat butter with an electric mixer until soft. Add parsley, garlic, capers, lemon zest, ¼ teaspoon salt, and ⅛ teaspoon pepper; beat just to combine and set aside.
Brush salmon with olive oil and season with remaining ¾ teaspoon salt and ⅛ teaspoon pepper. Bake until just opaque throughout, 15 to 18 minutes depending upon thickness of steak. Serve the hot salmon with the lemon-caper butter. Serves six.
