In a large bowl, mix soft butter with garlic powder, 1 sprig dill finely diced, 1/2 the Italian herbs, 1/2 the white pepper, white wine and mix well to form a compound butter.

Work into a large ball shape.

Scoop onto plastic wrap and tightly wrap butter into a ball or log shape and refrigerate for at least four hours, up to two days.

Preheat oven to 350 degrees.

Line baking sheet with nonstick foil or spray with cooking spray (I personally do both to ensure perfect nonstick fish filets.)

Place salmon filets on foil.

Sprinkle remaining 1/2 Italian herbs and the remaining 1/2 of white pepper over salmon.

Lay a sprig of dill over each piece of salmon.

Remove Milanese compound butter from fridge, and scoop into golf ball sized balls.

Place on top of dill sprig on salmon.

Bake at 350 degrees Fahrenheit for 8-10 minutes, until fish flakes slightly and is lightly transparent in the middle when checked with a sharp knife into the middle of a filet.

Serve immediately.

Store leftovers in the refrigerator for up to three days, or three months when well wrapped and stored in a freezer.