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.
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 dill3/4 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.
Healthy eating plans21 Day Fix/Ultimate Portion FixEach portion of herb butter is about 1 tablespoon, so reduce those as you need to to account for your teaspoons.Weight Watchers1 tablespoon is 5 Weight Watchers SmartPoints.