Dill Compound Butter
This easy dill garlic butter is one of the best ways to finish fish at home. A simple pat melted over hot salmon, halibut, cod, or shrimp adds rich flavor, fresh herbs, and that restaurant-style finish in seconds. The base recipe is classic and versatile, but you can easily customize it with optional add-ins like lemon zest, capers, smoked paprika, red pepper flakes, or fresh chives to pair with different types of seafood and cooking styles. Keep a roll in the fridge or freezer so it’s always ready for grilled, baked, or pan-seared fish.
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons fresh dill, finely chopped
- 1 garlic clove, minced
- 1/4 teaspoon flaky sea salt
- Pinch of black pepper
INSTRUCTIONS
-
Soften the butter
Let the butter sit at room temperature for about 30–60 minutes until soft, but not melted. -
Mix everything together
In a small bowl, combine the softened butter, dill, garlic, salt, and pepper. Mash and stir with a fork until evenly mixed. -
Shape the butter
Scoop the butter onto plastic wrap or parchment paper. Roll into a small log and twist the ends closed. -
Chill
Refrigerate for at least 1 hour until firm. If you're short on time, freeze for about 20 minutes. -
Serve
Slice into rounds and melt over salmon, steak, shrimp, vegetables, potatoes, or warm bread.
OPTIONAL ADD-INS
Bright & Fresh
- 1 teaspoon lemon zest
- 1 teaspoon fresh chives, chopped
- 1 tablespoon parsley, chopped
Rich & Savory
- 1 teaspoon capers, chopped
- 1 tablespoon grated parmesan
- 1 teaspoon Dijon mustard
Spicy
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon hot sauce
- 1 small minced jalapeño
NOTES
Storage: Keeps in the fridge for up to 1 week, or freeze for up to 3 months. Slice off rounds straight from frozen — no need to thaw.
Best uses: Salmon, halibut, cod, shrimp, roasted potatoes, steamed asparagus, or spread on a warm baguette.
Variations: Add a pinch of red pepper flakes for heat, or swap the garlic for a teaspoon of capers for a more briny flavor.
