Lemon dill compound butter will add bold flavor to the simplest dishes and pairs well with seafood, pork, chicken, vegetables, pasta, and potatoes.

I like to make this lemon dill compound butter when I have a big bunch of dill that needs to be used up. It’s so simple to make and tastes wonderful on so many things. My favorite way to use it is to bring it to room temperature then spread it all over salmon, halibut, or shrimp before baking them. This lemon dill compound butter is so simple to make and it elevates almost any dish, whether you mix it with pasta, spread it on grilled chicken or pork, slather it on baked bread, or add it to a baked potato.

How to Make Lemon Dill Compound Butter

Place the softened stick of butter in a bowl.

Add the finely chopped dill, lemon juice & zest, garlic, and shallot. Season with sea salt and freshly cracked black pepper, to taste. Mix until well combined.

Spoon on top of some plastic wrap and form into a log while rolling and wrapping with the plastic wrap. Pinch and fold or knot the ends.

Store sealed in the refrigerator for at least an hour, until needed. Slice into coins and place on top of cooked meats, veggies, potatoes, or bread. Or, bring to room temperature and spread all over salmon, halibut, or shrimp before baking. Enjoy!