Lemon Herb Butter

This lemon herb butter is full of fragrant herbs, garlic, and a bright pop of lemon! It's the perfect topping for seafood or roasted chicken.

Herb Butter for Seafood:

Never underestimate the power of flavored butter! It tastes great on any protein, but it's pure magic with seafood.

My M.O. when it comes to fish is pan-searing it, popping the skillet into the oven, then finishing it off with a fresh herb butter.

While I don't encourage overcooking fish, this lemon herb butter will minimize any mistakes with it's flavorful, herby punch.

It's so easy and SO dang good. (If you love rosemary, try this rosemary butter!)

Key Ingredients:

• Unsalted butter - I always buy unsalted butter so I can control the amount of salt. If you only have salted butter, omit the salt from this recipe.
• Herbs - I used cilantro, parsley, and dill. I LOVE this combo, especially with seafood. You can swap the herbs out if you like. The key is to use fresh herbs for the best flavor!
• Lemon - A bright pop of lemon really brings out the flavor of the herbs. Be sure to use the zest AND the juice!
• Garlic - I use fresh garlic 90% of the time, but pre-minced garlic works in a pinch.
• Kosher salt - Salt equals flavor! Just don't go overboard. A quarter teaspoon is the perfect amount here.

How to Make Herb Butter:

Compound or flavored butter is very simple to make! You don't need special equipment and it's ready in just a few minutes.

• Start with softened butter! You can leave it out for a couple hours OR you can microwave it until it gives easily when pressed. Just don't accidentally melt it! It should be very soft but still solid.
• Prep additional ingredients. Mince the herbs and garlic. Juice the lemon, etc.

• Add the extra ingredients to the butter. Add the minced herbs, salt, lemon zest, garlic, etc.
• Mix until incorporated. Use a fork or mini spatula to mash the butter with the herbs until it's all mixed together! That's it!

What herbs can I use?

For the best flavor, use fresh herbs! The options are endless. You can use cilantro, dill, parsley, basil, rosemary, sage, thyme, mint, or chives! I wouldn't add all of them. Choose two or three to see how they taste together.

My Favorite Ways to Use it:

This herb butter is versatile! Here's a few ways to use it, starting with my favorite:

• Seafood - Add a dollop to hot seafood so it starts to melt as you eat it! It tastes amazing on swordfish, cod, salmon, and shrimp.
• Grilled meat - It tastes great on grilled steak and chicken too!
• Veggies - Add a scoop to steamed or roasted veggies.
• Rice - Add it to hot rice for a boost of herby flavor.

Storage:

Store leftover butter in an airtight container in the fridge for up to 5 days.

You can freeze compound butter too! Scoop the butter onto a piece of plastic wrap and roll into a log. Freeze for up to 6 months.

Flavored Butter Recipes:

• Honey Butter
• Blackened Swordfish with Cajun Butter
• Baked Swordfish with Lemon Basil Butter
• Dill Butter Recipe
• Whipped Cinnamon Maple Butter