Grilled Huon Salmon with Anchovy Butter and Capers


  • 4 150g portions of Huon Salmon, skin on
  • 150g Butter, room temperature
  • 2 Anchovy fillets, finely chopped
  • 2 tbsp Baby capers in salt, rinsed and finely chopped
  • 2 Garlic cloves, finely chopped
  • 1/2 cup Flat-leaf parsley, finely chopped
  • Salad to serve


  1. 1
    Combine anchovies, capers, garlic, butter and parsley in a bowl and beat with a wooden spoon until light and fluffy. Set aside.
  2. 2
    Preheat grill on high. Season Huon Salmon portions with salt and grill salmon skin side up till the skin is blistered and golden, about 4 minutes. Flip the salmon over and grill the other side for about 2 minutes.
  3. 3
    Top the grilled salmon with a generous spoon of anchovy butter serve immediately with mixed leaf salad.