Lemon Dill Compound Butter

Compound Butter

A perfect compound butter for fish, especially salmon! Cut 2 or 3 thin slice and drape across the top the hot meat to melt quickly and allow the flavors to spread over the top and sides. Keep in the refrigerator for 3-4 days and in the freezer 2 months, wrap tightly.




  1. Thoroughly combine the butter, dill, lemon zest, salt and pepper in a small bowl.
  2. Lay the butter on a piece of plastic wrap about 1/3 of the way from the end. Take the bottom of the plastic wrap and lay over the butter. With a spatula or table knife, push the butter into a long tube. Wrap tightly and refrigerate.
  3. Slice into ¼-inch coins and place on top of cooked meat, fish or poultry.