Butter flavored with mustard and capers adds to salmon's lusciousness.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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.

Reviews (4)

44 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 4
Rating: Unrated
04/18/2008
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.
Rating: Unrated
01/15/2008
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!
Rating: Unrated
11/29/2007
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.
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Rating: Unrated
11/22/2007
Am I supposed to know how to make the mustard caper butter?