In a small bowl, mix the softened butter, herbs, garlic, and salt with a spatula until combined. A handheld mixer with beater attachments can also be used.
Transfer the butter onto a piece of parchment paper. Roll and form the butter into a log about 2 inches in diameter using the parchment paper. Transfer to the refrigerator to chill for at least 2 hours or until ready to use. This can be made in advance.
When the butter is chilled and firm enough to handle, slice into 1/4 inch thick rounds.
You will have extra compound butter that can be used for other recipes. Try it in a baked potato, with seafood, and more!
Garlic & Herb Halibut
Melt the compound butter in a skillet over medium heat. Add the halibut, seasoning lightly with salt. Cook for about 5 minutes, then flip. Add the scallions and season again with a pinch of salt. Let the fish cook for another 2-5 minutes, depending on the thickness of the fillet (a general rule is 10 minutes per inch). Serve immediately, with a squeeze of lemon, if desired.