Home > Herbs > Dill > Lemon Dill Butter Recipe

Lemon Dill Butter Recipe

Lemon dill butter is the perfect way to dress up your dish. Perfect for baked salmon or any other fish recipe, this zesty butter packs a flavorful zing that will really set your meal apart. 

Lemon dill butter in a roll of parchment.
Lemon dill butter.

How to make lemon dill butter

If you’re looking for an easy way to make dinner more interesting, why not try making this lemon dill compound butter to serve with your fish or seafood dishes! It is perfect for grilled salmon, shrimp, scallops, tilapia or any white fish.

Adding flavor to fish can sometimes be tricky, but this recipe is simple to make at home, and it adds just the right amount of flavor, without overpowering the delicate flavor of the dish itself.

It’s really easy to make yourself at home. Plus, it keeps for a few weeks in the refrigerator, so make sure you whip up a big batch. 

Scroll down for the printable card for this lemon dill butter recipe, or read on for all the details. 


Quantities given in recipe card below. 

Unsalted butter. Always use real butter, not margarine. It needs to be room temperature, so remember to get it out of the refrigerator 1-2 hours ahead of making this recipe.

If you don’t have unsalted butter you can also use salted butter, just omit the additional salt from the recipe. 

Fresh dill weed. Finely chop the fresh dill. It is best to use fresh dill for this recipe, though dried dill will work if that is all you have.

Lemon zest: I recommend using an organic lemon. Zest or finely grate the skin until you have 1/2 teaspoon of zest.

Fresh lemon juice: Half a medium-sized lemon will give you approximately 1 tablespoon of juice.

Finely ground black pepper. Add this to taste. 

Salt. I usually use kosher salt, but fine sea salt is also good. You want something that will dissolve in the softened butter easily. 


Step 1: Finely chop the fresh dill weed, zest, and juice the lemon.

Step 2: Cut the butter into 6-8 pieces and place into a mixing bowl. Mash it with a fork until it softens.

Step 3: Gradually add the dill, lemon zest, juice, salt and pepper to the butter, mashing it thoroughly with a fork to ensure that each addition is well mixed with the butter.

Step 4: Once all the ingredients are added and well mixed, transfer the lemon dill butter to an air-tight container and store in the refrigerator for up to a month. 


Serve on top of any cooked dish for a zing of flavor. Some great ideas to try are:

  • Spoon the mixture over your favorite fish when it is fresh out of the oven
  • Spread onto salmon fillets before baking
  • Stir through freshly cooked pasta for an easy dill lemon pasta
  • Top freshly steamed vegetables, like corn or asparagus, or cooked potatoes


Store in an air-tight container in the refrigerator for up to a month. A convenient way to store it is to roll it into a roll of waxed or parchment paper with twists at either end. Then use a sharp knife to slice off a disc of butter as needed. 

For longer-term storage, you can keep this butter in the freezer for up to 6 months. Store in portions in freezer-safe zip lock bags. Remember to label and date them. 

Lemon dill butter recipe card

Yield: 5 servings

Lemon dill butter

Lemon dill butter in a roll of parchment.

How to make lemon dill butter.

Prep Time 15 minutes
Total Time 15 minutes


  • 1 stick/ 4 ounces / 125g unsalted butter (room temperature)
  • 2 tablespoons finely chopped fresh dill weed (leaves)
  • 1 tablespoon/ 15ml lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon finely ground black pepper


  1. Wash and finely chop or mince the dill leaves. Zest and juice the lemon.
  2. Cut the stick of butter into 6 or 8 pieces, and place in a mixing bowl.
  3. Use a fork to mash the butter until is softened.
  4. Slowly add the chopped dill, lemon zest, lemon juice, salt and pepper. Continue to mash the butter with each addition until all the ingredients are thoroughly combined.
  5. Transfer the mixture to a small bowl and cover with a lid or plastic wrap and refrigerate until serving time.


Lemon dill butter should be stored in the refrigerator, and should last up to a month. For longer storage you can keep in in the freezer for up to 3 months. Use an air-tight freezer-safe container.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 180Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 427mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Skip to Recipe