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Gallery Seared Salmon with Mustard-Caper Butter Credit: Sang An Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 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

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.

Gallery Seared Salmon with Mustard-Caper Butter Credit: Sang An

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Seared Salmon with Mustard-Caper Butter      Credit: Sang An

Seared Salmon with Mustard-Caper Butter

Credit: Sang An

Seared Salmon with Mustard-Caper Butter

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Recipe Summary

prep: 10 mins total: 20 mins

Servings: 4

prep: 10 mins

total: 20 mins

prep:

10 mins

total:

20 mins

Servings: 4

4

Ingredients

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

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.

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.

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)

 Add Rating & Review     44 Ratings   5 star values:        10    4 star values:        15    3 star values:        10    2 star values:        5    1 star values:        4

Reviews (4)

Add Rating & Review     44 Ratings   5 star values:        10    4 star values:        15    3 star values:        10    2 star values:        5    1 star values:        4

Add Rating & Review

44 Ratings 5 star values: 10 4 star values: 15 3 star values: 10 2 star values: 5 1 star values: 4

44 Ratings 5 star values: 10 4 star values: 15 3 star values: 10 2 star values: 5 1 star values: 4

44 Ratings 5 star values: 10 4 star values: 15 3 star values: 10 2 star values: 5 1 star values: 4

  • 5 star values: 10 4 star values: 15 3 star values: 10 2 star values: 5 1 star values: 4

    Martha Stewart Member     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.  

Martha Stewart Member     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!  

Martha Stewart Member     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.  

Martha Stewart Member     Rating: Unrated       11/22/2007   Am I supposed to know how to make the mustard caper butter?

    Martha Stewart Member

    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

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.

Rating: Unrated 11/22/2007

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

All Reviews for Seared Salmon with Mustard-Caper Butter

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Seared Salmon with Mustard-Caper Butter

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest