Salmon with Dill and Capers

​1 center cut salmon fillet (1 pound)
1 tablespoon olive oil
salt and pepper
¼ cup butter, softened
2 tablespoons capers, rinsed and drained
1 tablespoon dried dill
1 teaspoon Dijon mustard
 
1.  Place a well-seasoned cast iron skillet in cold oven; preheat oven and skillet to 450 degrees.  Brush both sides of salmon with olive oil; season with salt and pepper. 
 
2.  When oven reaches 450 degrees, carefully remove skillet.  Place salmon in skillet skin side down and return to oven.  Roast 12-14 minutes or until fish reaches 135 degrees inside and flakes with a fork.  Meanwhile, stir together remaining ingredients, seasoning with additional salt and pepper.  Set aside.
 
3.  Remove skillet from oven; set aside for 5 minutes.  Place a baking dish just large enough to hold fillet in oven to warm.  Carefully transfer salmon to warmed dish; spoon butter mixture over fish. Return to oven for 5 minutes or until butter is melted and salmon is cooked through. Spoon butter and capers evenly over fish before serving. 
 
4.  Maple-soy glaze can be substituted for caper-dill mixture:  mix together ¼ cup pure maple syrup, 2 tablespoons soy sauce, 1 minced green onion, ½ teaspoon grated fresh ginger and red pepper flakes to taste. 
 
Revised November 2017