Step 1: Prepare the Chive Butter (The Flavor Foundation)

1. Soften the Butter: Ensure your butter is softened to room temperature. It should be soft enough to easily press with your finger but not melted. This is crucial for creating a smooth and creamy chive butter.
2. Mince the Anchovies and Garlic: Finely mince the drained anchovy fillets and garlic cloves. The smaller you mince them, the better they will incorporate into the butter and release their flavor.
3. Combine Butter, Anchovies, and Garlic: In a medium bowl, combine the softened butter, minced anchovies, and minced garlic.
4. Add Chives and Lemon Juice: Add the finely chopped fresh chives and fresh lemon juice to the bowl.
5. Season and Mix: Season the mixture with salt and freshly ground black pepper to taste. Remember that anchovies are already salty, so start with a small pinch of salt and adjust later. Use a fork or spatula to thoroughly mix all the ingredients until the anchovies, garlic, chives, and lemon juice are evenly distributed throughout the butter and the mixture is smooth and well combined. Taste the butter and adjust seasoning as needed. If you desire a hint of heat, you can also stir in a pinch of red pepper flakes at this stage.
6. Shape the Butter (Optional): For elegant presentation and easier portioning, you can shape the chive butter into a log. Place the butter mixture onto a sheet of parchment paper or plastic wrap. Roll and shape it into a log, twisting the ends to seal. Refrigerate the butter log for at least 15-20 minutes to firm up slightly before using. This makes it easier to slice and place on top of the salmon later. Alternatively, you can use the chive butter directly from the bowl.

Step 2: Prepare the Salmon (Setting the Stage for Cooking)

1. Preheat Your Oven or Prepare Your Cooking Method: Preheat your oven to 400°F (200°C) if baking. If grilling, preheat your grill to medium-high heat. If pan-frying, have your skillet ready on the stovetop. Choose your preferred cooking method based on your equipment and desired outcome. Baking is a foolproof method for consistently cooked salmon, grilling imparts a smoky flavor, and pan-frying creates a crispy skin (if using skin-on fillets).
2. Pat the Salmon Dry: Pat the salmon fillets dry with paper towels. This removes excess moisture, which helps the salmon sear or bake better and prevents steaming. Drying the skin is particularly important if you are aiming for crispy salmon skin.
3. Season the Salmon: Season both sides of the salmon fillets generously with salt and freshly ground black pepper. You can also add a light sprinkle of garlic powder or paprika for extra flavor if desired, but the chive butter will be the primary flavor driver.
4. Prepare Baking Sheet (if baking): Line a baking sheet with parchment paper or foil for easy cleanup. Lightly grease the parchment or foil with olive oil or cooking spray to prevent sticking.
5. Prepare Grill (if grilling): Lightly oil the grill grates to prevent the salmon from sticking. Ensure the grill is preheated to medium-high heat.
6. Prepare Skillet (if pan-frying): Heat 1-2 tablespoons of olive oil or butter in a skillet over medium-high heat until shimmering. Use a skillet that is large enough to comfortably fit the salmon fillets in a single layer without overcrowding.

Step 3: Cook the Salmon (Bringing it all Together)

Method 1: Baking in the Oven

1. Place Salmon on Baking Sheet: Place the seasoned salmon fillets skin-side down (if using skin-on) or skin-side up (if skinless) on the prepared baking sheet. Ensure they are spaced evenly apart.
2. Bake: Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will depend on the thickness of your salmon fillets. Start checking for doneness around 12 minutes. Salmon is cooked when it reaches an internal temperature of 145°F (63°C). You can use a food thermometer to check the internal temperature at the thickest part of the fillet. The salmon should be opaque and flake easily when gently pressed with a fork.
3. Add Chive Butter: Once the salmon is cooked, remove it from the oven. Immediately place a generous pat of chive butter (about 1-2 tablespoons per fillet, or sliced rounds if you shaped a log) on top of each salmon fillet. The heat from the salmon will melt the butter, creating a luscious sauce.
4. Broil Briefly (Optional): For extra browning and flavor, you can briefly broil the salmon for 1-2 minutes after adding the chive butter. Keep a close eye on it to prevent burning. Broiling is optional but can enhance the presentation and add a slightly caramelized top.

Method 2: Grilling

1. Grill Salmon: Place the seasoned salmon fillets skin-side down (if using skin-on) or skin-side up (if skinless) on the preheated, oiled grill grates.
2. Grill: Grill for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Grilling time will vary depending on the thickness of the salmon and the heat of your grill. Avoid overcrowding the grill; cook in batches if necessary. Flip the salmon carefully using a spatula to avoid breaking it.
3. Add Chive Butter: Once grilled, remove the salmon from the grill and place it on serving plates. Immediately top each fillet with a generous pat of chive butter. The heat from the grilled salmon will melt the butter beautifully.

Method 3: Pan-Frying

1. Sear Salmon Skin-Side Down (if using skin-on): Place the seasoned salmon fillets skin-side down in the hot skillet. Sear for 4-5 minutes, or until the skin is crispy and golden brown. Press down gently on the salmon with a spatula to ensure even contact with the skillet and crispy skin.
2. Flip and Cook Through: Flip the salmon fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. If using skinless salmon, sear for 3-4 minutes per side.
3. Optional Deglaze (for extra sauce): After removing the salmon from the skillet, you can deglaze the pan with a splash of white wine or lemon juice. Scrape up any browned bits from the bottom of the pan. This creates a flavorful pan sauce.
4. Add Chive Butter: Place the cooked salmon on serving plates. Top each fillet with a generous pat of chive butter. Pour any pan sauce over the salmon if you deglazed the pan.

Step 4: Garnish and Serve (The Finishing Touch)

1. Garnish: Garnish the Anchovy Salmon with Chive Butter with extra chopped fresh chives. You can also add a sprinkle of fresh parsley, lemon wedges, or a drizzle of olive oil for extra visual appeal and flavor.
2. Serve Immediately: Serve the Anchovy Salmon with Chive Butter immediately while it’s hot and the butter is melted and luscious. The flavors are best enjoyed fresh.