- 2 salmon steaks
- 3 tbsp butter
- 1 tbsp lemon juice
- 1 tsp dijon
- 1 tsp capers, drained, minced
- olive oil
- salt and pepper
- Combine the butter, lemon juice, dijon, and capers. Set aside.
- Brush the salmon with olive oil and season lightly with salt and pepper.
- Grill until flaky.
- Serve with the caper butter.