Caper Anchovy Butter: Blend the first 7 ingredients in a food processor. Add butter and process until well blended. Season to taste with salt.

Lay sheet of plastic wrap on work surface and transfer butter mixture to plastic wrap. Let it chill for 15 minutes until it hardens somewhat, then roll to form 9-inch-long log.

Freeze until firm, about 1 hour. (the butter can be made a week ahead of time).

Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes.

Cut caper-anchovy butter into 1/2-inch-thick slices and top the salmon -- or melt the butter slightly and pour over the salmon.