Make Lemon Dill Compound Butter and melt on grilled salmon and vegetables like asparagus. Stores great in the freezer for months!
Lemon Dill Butter
- ½ cup butter softened
- 2 tablespoons fresh dill chopped
- 1 pinch kosher sea salt
- 1 fresh lemon juice and zest
Mix Lemon Dill Butter
In a small bowl, place the butter, zest of one fresh lemon, one squeeze of lemon juice, and a pinch of salt.
Mix until combined using a small spatula, place on a piece of plastic wrap or parchment paper.
Push the lemon dill butter into a long roll shape using the plastic wrap or paper to get it about an inch wide in a long roll. Twist the ends closed.
Storage Tips For Lemon Dill Butter
Place in fridge to firm up and use that day.
Slice into coins, and serve over grilled fish, potatoes, or asparagus.
Will keep in the freezer for up to two months. Wrap well and store in a freezer zip top bag.
How To Use Lemon Dill Butter In Other Recipes?
- slather on corn on the cob
- melt over shrimp or lobster
- toss into fresh pasta
- butter over hot bread
- try it on any fish dish
- use on hot grilled steaks
- stir into hot mashed potatoes
- goes very well with grilled chicken
- add to sauces for a glossy finish
- place it on grilled vegetables
How To Store Lemon Dill Compound Butter?
- Wrap in parchment paper and keep in a ziplock bag in the freezer for up to 4 months.
Serving: 12g | Calories: 70kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 4.8mg | Calcium: 5mg | Iron: 0.1mg