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In the Kitchen with Vital Choice

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Broiled Salmon with Compound Butter
Lighter and less complicated than a sauce, compound butter imparts brightness, depth, and complexity to cooked seafood, meat, or vegetables.

Just a tablespoon dolloped on broiled salmon is an ingenious way to add a burst of flavor without adding fussy prep or exotic ingredients. Easy to make and keep on hand, one batch of compound butter provides 8 servings and stores in the fridge or freezer.


Compound Butter 

Serves 8 

  • 1 stick butter, room temperature
  • 2 tablespoons minced fresh dill, tarragon, or parsley
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard


Broiled Salmon 

Serves 4 


  1. In a small bowl, combine the butter, herbs, mustard, and lemon zest, and stir vigorously with a wooden spoon until smooth and creamy.
  2. Using a rubber spatula, scrape the mixture into the center of a sheet of wax paper, parchment, or plastic wrap; shape into a log and twist the ends to seal.
  3. Refrigerate until firm (can freeze for up to two months).
  4. Soften to room temperature.
  5. Adjust oven rack to top third of oven and preheat broiler.
  6. Remove thawed fish portions from packaging, and pat dry with a paper towel.
  7. Coat each portion liberally with olive oil and season with salt and pepper.
  8. Arrange fish portions skin-side down in a medium cast-iron skillet, leaving space between portions.
  9. Broil 4–6 minutes, to an internal temperature of 120 F.
  10. Transfer to a serving platter and top each fish portion with a tablespoon of compound butter.
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