Salmon with Anchovy Butter

This is a recipe from Melissa Clark (NY Times food writer) and it's so good. However, some folks think they don't like anchovies. This is so tasty you might want to try it.

1 lb salmon cut in two portions
3 T butter
1 large garlic clove minced
4 anchovy fillets, minced
1/2 t salt
black pepper
1 T drained capers
lemon
parsley

Mash the garlic, and anchovies with the butter-add the salt and pepper. When ready to cook fish, preheat oven 400.  Heat 1/2 the butter mixture in oven proof pan. Add the fish, skin side down for about 3 minutes. Add the capers to the skillet and put the skillet in the oven for 8-10 minutes. Take skillet out and add the rest of the butter mixture to melt. To plate, put fish on plate, spoon pan butter sauce over, squeeze half a lemon over fish and add parsley. Really good with rice and peas.