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This Dill & Rosemary Compound Butter for Fish uses fresh herbs and adds so much flavor to a dish! But this butter isn’t just for fish – you can add it to veggies, cook it on grilled steak and chicken or even use it as a spread.
Making compound butter is easier than it may seem, and it’s a great way to impress dinner guests. Compound butter is really just a fancy way of saying “herb butter”. Mix together herbs plus softened butter and you’re ready to go!
Where’s the recipe?
Here at My Crazy Good Life we like to write our recipes so that any level cook can follow them. In this article you’ll find ingredient information, recipe tips and tricks, and nutrition & healthy eating plan calculations. If you’d like to skip past that you can scroll to the bottom of the page where you’ll find the easy to print Rosemary & Dill Compound Butter for Salmon recipe card.
Ingredients
- Unsalted butter: Using unsalted butter is ideal so you can control the level of sodium to your taste. It’s important that the butter is soft and at room temperature, so it’s easier to mix.
- Herbs: If you have an herb garden, now is the time to use it! You can use any herbs of your choice, but for this recipe I used fresh dill and fresh rosemary.
How to make Dill & Rosemary Compound Butter Balls:
- Soften your butter: Allow your butter to come to room temperature by placing it on the counter for about 30 minutes or so.
- Prep your herbs: Dice up your herbs (as fine as you prefer) and set aside.
- Mix it up: Add your chopped dill and rosemary to the soft butter. Use a fork to stir the butter and herbs together well.
- Scoop into balls: Using a spoon or cookie scoop, roll the herb butter into 1 tablespoon balls and place into mini muffin tins or onto a plate that will fit into your freezer.
- Freeze: Freeze for 15 minutes and then transfer the butter balls to a plastic freezer bag or freezer safe storage container.
- Repeat: Repeat steps 4 and 5 until all of your butter is frozen.
Recipe Tips
- You can store compound butter in the refrigerator for up to 5 days, or in the freezer for 2 to 3 months (or for longer depending on what is in them).
- I don’t thaw these before using – just place them on top of the fish that you’re cooking and enjoy!
- I prefer making butter balls but you can also make a compound butter log, if you would like. To make this recipe in to an herbed butter log, just transfer the mixed butter onto a piece of parchment paper, form it into a log and wrap it well, then refrigerate until firm. If you plan to keep it for more than 5 days, you’ll want to store it in the freezer. Then slice it whenever you are ready to add it to a dish.
- There are SO many different flavor combinations you can make with compound butter. Some other ideas are rosemary & garlic clove with lemon juice, or you can go a sweeter route with honey and cinnamon.
- Savory herbed butter balls are a delicious addition to steak, chicken, fish, or even mashed or roasted potatoes.
- When adding this recipe to salmon fillets, I place the salmon – skin side down – on a baking sheet, or in an aluminum disposable pan, and top with a ball or two of the frozen compound butter. If you want more detailed instructions you can read this post on Grilled Salmon with Lemon Rosemary Butter. If you’re loving this idea but not the flavors, you might love my Chive and Dill Compound Butter recipe.
Healthy eating plans
21 Day Fix/Ultimate Portion Fix
Each portion of herb butter is about 1 tablespoon, so reduce those as you need to to account for your teaspoons.
Weight Watchers
1 tablespoon is 5 Weight Watchers SmartPoints.
Looking for more easy recipes?
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Dill & Rosemary Compound Butter for Fish
Approximate Serving Size: 1 tablespoon
Servings 16 servings
This easy compound butter recipe is full of flavor! I love using the fresh herbs in my herb garden – like fresh dill and fresh rosemary – to mix into softened butter. This compound butter for fish is so delicious on top of salmon fillets or even grilled steak.
Equipment
- Mixing Bowls
- Kitchen Knife
- Cutting Board
Ingredients
- 1 pound butter unsalted, room temperature
- ¾ cup dill fresh
- ¾ cup rosemary fresh
Instructions
- Soften your butter: Allow your butter to come to room temperature by placing it on the counter for about 30 minutes. 1 pound butter
- Prep your herbs: Dice your herbs and set aside. 3/4 cup dill 3/4 cup rosemary
- Mix it up: Add your chopped dill and rosemary to the soft butter. Use a fork to stir the butter and herbs together.
- Scoop: Using a spoon or scoop, roll the herb butter into 1 tablespoon balls and place into mini muffin tins or onto a plate that will fit into your freezer.
- Freeze: Freeze for 15 minutes and then transfer the butter balls to a plastic freezer bag.
- Repeat: Repeat steps 4 and 5 until all of your butter is frozen.
Notes
Recipe Tips
- I don’t thaw these before using – just place them on top of the fish that you’re cooking and enjoy!
- I prefer making butter balls but if you want to make a compound butter log, just transfer the mixed butter to a piece of parchment paper, form it into a log and wrap it well, then refrigerate until firm.
- There are SO many different flavor combinations you can make with compound butter. Some other ideas are rosemary & garlic clove with lemon juice, or you can go a sweeter route with honey and cinnamon.
- When adding this recipe to salmon, I place the salmon – skin side down – on a baking sheet, and top with a ball or two of the frozen compound butter. If you want more detailed instructions you can read this post on Grilled Salmon with Lemon Rosemary Butter.
Nutrition
Serving: 1tbsp | Calories: 204kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 22.4g | Saturated Fat: 14.2g | Cholesterol: 61mg | Sodium: 1mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0g | Calcium: 5mg | Iron: 0mg
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