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.
Prep your herbs: Dice your herbs 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.
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.
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.