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: 10 minutes
Total: 20 minutes
Ingredients
Serves 4
- 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.
