Get a large bowl, pour your salted butter, Italian spices, white wine, white pepper, sprigs of fresh dill. Add some garlic powder, then mix to form a compound butter (or Milanese butter).
Mould the compound butter to mimic a ball shape.
Scoop the compound butter into a plastic wrap. Then place it in your refrigerator and freeze for about four hours to two days.
Preheat your oven to about 450°F.
Spray your baking sheet with cooking spray or line it with a non-stick foil to ensure your salmon fillets don’t stick to the baking sheet.
Place your salmon fillets on the foil. Sprinkle some white pepper and Italian spices on it.
Carefully lay a sprig of fresh dill on each salmon piece.
Transfer the frozen Milanese compound butter into a small bowl. Shape into golf-sized balls.
Place these ball-shaped Milanese compound butter on top of the fresh dill on your salmon.
Back to your oven, place the salmon Milano in it, and bake at 350°F for about ten minutes.
Your salmon Milano is ready when it flakes slightly in the middle (you can test this by pressing the fish’s center with a knife)
