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Under 30 Minutes

Seared Salmon with Mustard-Caper Butter

Any flavored butter that's left over can be refrigerated for up to one week or frozen for up to one month. It's delicious with crusty bread or sauteed vegetables.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, December 2006

Ingredients

  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons drained capers, coarsely chopped
  • 4 1/2 teaspoons coarsely chopped fresh dill, plus sprigs for garnish
  • 2 teaspoons grainy mustard
  • Grated zest of 1/2 lemon, plus 4 thin lemon slices for garnish
  • Freshly ground pepper
  • 4 salmon fillets (6 to 7 ounces each), skinned
  • Coarse salt
  • 1 tablespoon vegetable oil

Directions

  1. Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.

  2. Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.

Reviews (4)

  • awig 18 Apr, 2008

    From the magazine:
    1. Stir together butter, capers, dill, mustard, lemon zest, and 1/4 tsp pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.

  • chrispycritter 15 Jan, 2008

    Even though a step on how to make the mustard-caper butter is missing, this is a really tasty dish. I just combined the first 5 ingredients in a small bowl, then after the salmon was finished cooking, topped each piece of salmon with the butter and covered with foil. The butter melts pretty quickly. I also used a little less butter to keep the calories down a bit. It still was excellent!

  • mmsrjs 29 Nov, 2007

    In a small bowl, combine the softened butter, capers and mustard. Turn mixture onto a square of wax paper, or roll into a log about 1/2 inch in diameter. Refrigerate until firm about 30 minutes. when ready place the mustard caper button on top each fillet.

  • isabelbrinck 22 Nov, 2007

    Am I supposed to know how to make the mustard caper butter?

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