Your tastebuds are about to be rocked by this bright and creamy Dill Sauce for Salmon. It takes less than 5 minutes to stir together and is the perfect complement to salmon.
Why This Recipe is a Keeper
Once you taste this Creamy Dill Sauce For Salmon recipe (and learn that it only takes 5 minutes to make), you’ll know immediately that it is a keeper. And by keeper I mean KEEP it in your back pocket whenever you want to doll up Seared Salmon, Salmon Cakes, other seafood (like my Pan Fried Fish or Crab Cakes) and even poultry or steak! It has a wide diversity of uses and is so simple to whip together!
This Dill Cream Sauce takes simply prepared protein and turns it into a wow-worthy gourmet experience in no time!
Key Ingredients
- Plain Greek Yogurt: Salmon and dairy are a traditional culinary pairing but since salmon is on the rich side, it doesn’t need a lot of additional fat. To make this sauce lighter I used plain Greek yogurt. Non-fat or whole milk both work equally well.
- Mayonnaise: I added in 1/4 cup of mayonnaise for just the right balance of taste and richness and to give the sauce a classic tartar-like taste without becoming heavy or overpowering.
- Lemon Juice: The acidity of the lemon is essential to balance the fish. You can also use white wine vinegar or rice vinegar (don’t use seasoned rice vinegar as that also contains sugar and salt.)
- Fresh Dill: The fresh herbaceous taste of dill and salmon are a match made in heaven.
- Shallot: Finely mince your shallot to give this sauce a slight allium taste. You can sub in a small clove of garlic that’s been grated on a Microplane grater if you do not have shallot.
- Capers: These are optional, but I love the way they make the dill sauce reminiscent of remoulade sauce. Chop them finely for a finer and less obtrusive texture.
- Whole Grain Mustard: Whole grain mustard is a coarse and rustic mustard where the mustard seeds are still whole or just cracked. You can buy it in the mustard section of most large supermarkets. Maille and Pommery are two common brands.
- Salt and Pepper: to season.
How To Make Creamy Dill Sauce For Salmon
Step 1: Whisk Yogurt, Mayo and Lemon Until Smooth
Whisk yogurt, mayonnaise and lemon juice until smooth.
Step 2: Stir in the Remaining Ingredients
Whisk in dill, shallot, capers (if using), mustard and salt. Season with pepper. Chill or serve immediately.
Expert Tips and FAQs
This creamy dill sauce can be made three days in advance. Store in a jar or airtight container. Keep leftovers for five days. Stir well before serving. Discard if there are any obvious signs of spoilage.
In a pinch, dried dill can be subbed. Use 2 teaspoons. Though if at all possible try to use fresh dill as it is the prominent flavor and really shines in this recipe!
This sauce is great with salmon and other fresh fish. We love it, especially with chilled poached salmon or other fish. Serve with smoked salmon or smoked trout on bagels or rye toasts. It is a terrific alternative to tartar sauce to accompany other seafood dishes.
Variations To Try
- Instead of dill and shallot, use a blend of tarragon, chives and chervil. This classic combo known as fines herbs has a slightly anise or licorice flavor and is wonderful with seafood.
- Omit the capers and add a tablespoon of prepared horseradish. This is particularly great with beef!
- Use Creme Fraiche or sour cream instead of Greek Yogurt for a more rich and decadent sauce.
- Add a generous amount of cracked black pepper for a bit of a kick!
Favorite Salmon Recipes
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Happy Cooking! ~Katie
Description
Simple to prepare but BIG on flavor, this creamy dill sauce will be your new go-to sauce recipe for salmon. It can also be paired with other fish, seafood, poultry and beef!
- ¾ cup plain Greek yogurt, fat-free, low-fat or whole
- ¼ cup mayonnaise
- 1 tablespoon lemon juice (or white wine vinegar)
- 2 tablespoons chopped fresh dill
- 1 tablespoon finely minced shallot
- 1 tablespoon finely chopped capers, optional
- 1 teaspoon coarse or whole grain mustard
- ¼ teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- Whisk yogurt, mayonnaise and lemon juice until smooth.
- Whisk in dill, shallot, capers (if using), mustard, salt and pepper. Chill or serve immediately.
Notes
Make Ahead and Leftovers
This creamy dill sauce can be made three days in advance. Store in a jar or airtight container. Keep leftovers for five days. Stir well before serving. Discard if there are any obvious signs of spoilage.
- Prep Time: 5
- Cook Time: na
- Category: Sauce
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 51
- Sugar: 0
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 0
- Protein: 1 g
Keywords: dill sauce for salmon, dill cream sauce, dill sauce, cream sauce for salmon
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple Quirk Books was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.