Salmon with Lemon, Caper and Spicy Beer Mustard Sauce

Easy quick salmon fillets roasted in a skillet and seasoned with a lemony, salty caper and Spicy Beer Mustard sauce. Assemble the few ingredients, and in 12 minutes, dinner is served.

Course Main Course

Cuisine American

Keyword Easy Cooking, flavor rich, healthy, Spicy Beer Mustard, light,

Prep Time 12

Cook Time 12

Servings 4

Equipment

heavy bottomed skillet

Ingredients

4 5-6 oz salmon fillets - skinless preferred
1 ½ tsp. kosher salt
2 Tb olive oil
4 green onion white parts, sliced thin
⅓ cup chicken broth and more to thin sauce as needed
3 Tb freshly squeezed lemon juice
1 Tb Buzz Savories Spicy Beer Mustard
2 Tb capers, drained
2 Tb unsalted butter

Instructions

Heat a large heavy bottom skillet (your cast iron skillet?) over medium-high heat. Dry the salmon fillets well with paper towel and season each filet evenly with 1 tsp. salt or more depending on size of the fillets.
4 5-6 oz salmon fillets - skinless preferred
Add the oil to the skillet and heat an additional 30 seconds. Place the fillets on the skillet, flesh side down and cook undisturbed until golden brown, about 4 minutes. Carefully flip the fillets and cook an additional few minutes or until internal temp. of fillets measures 125 Degrees for medium rare. Insert the thermometer in thickest section of the fillet, and 120 Degrees for salmon cooked rare.
2 Tb olive oil
Lift salmon out of skillet and place on a serving platter or plate.
Return the skillet to medium heat and add ½ Tb olive oil, ½ tsp salt, and the sliced green onions. Stir and cook until onions smell fragrant and look wilted. Add chicken broth, lemon juice and capers. Simmer for 4 minutes to reduce the sauce. Whisk in butter and mustard until combined. Spoon the sauce over the salmon and serve warm.
1 ½ tsp. kosher salt, 2 Tb olive oil, 4 green onion white parts, sliced thin, ⅓ cup chicken broth and more to thin sauce as needed, 3 Tb freshly squeezed lemon juice, 1 Tb Buzz Savories Spicy Beer Mustard, 2 Tb capers, drained, 2 Tb unsalted butter

Notes

I like salmon with fruit, and a pear and avocado salad compliment the subtle flavors of the roasted salmon - see salad dressing recipe for a grapefruit/avocado salad among the recipes on buzzsavoriesllc.com website. Add a crusty French Baguette to dip in the full-of-flavor sauce.

Make plenty and save leftovers for plates of cold salmon served next day because the flavor deepens in the refrigerator, and is not to be missed.