Perfectly cooked salmon with creamy dill sauce is a weeknight hero that feels elegant yet comes together effortlessly. The cool, tangy sauce brightens the rich salmon beautifully. This salmon with creamy dill sauce is nearly foolproof and delivers impressive flavor every time.

Why You’ll Love This Salmon with Creamy Dill Sauce

• Restaurant-quality ease: Elegant, flaky fish with a luxurious sauce minus the stress.
• Versatile sauce: Perfect on salmon, grilled chicken, roasted potatoes, or as a veggie dip.
• Under 30 minutes: A swift, satisfying meal from fridge to table.
• Perfect flavor balance: Rich salmon pairs magically with bright, herbal, tangy sauce.

Ingredients & Tools

• 4 salmon fillets (about 150-180 g each), skin-on or skinless
• 1 tbsp olive oil
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1 lemon
• 120 g Greek yogurt (full-fat is best for creaminess)
• 60 ml mayonnaise
• 1 small garlic clove, minced
• 15 g fresh dill, finely chopped
• 1 tbsp fresh chives, chopped
• 1-2 tsp Dijon mustard

Tools: A large oven-safe skillet (like cast iron), a small mixing bowl, a microplane or fine grater for the garlic, measuring spoons.

Notes: Don’t use dried dill—fresh herb makes all the difference. A thick Greek yogurt is key for a lush, non-runny sauce.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• What’s the best salmon to use? I prefer skin-on, center-cut fillets for this recipe. The skin helps keep the fish moist and provides a lovely textural contrast if you crisp it up. But skinless works perfectly fine, too—just keep a close eye on the cooking time.
• Can I use low-fat yogurt? You can, but the sauce won’t be as luxuriously creamy. Full-fat Greek yogurt provides a richer mouthfeel and better stability, so it’s worth the few extra calories for the final texture.
• How do I know when my salmon is done? The trick is to look for flakiness. Gently press the top of a fillet with a fork—it should flake apart easily. An instant-read thermometer inserted into the thickest part should read about 52°C for medium-rare or 57°C for medium, which is my sweet spot.
• My dill sauce is too thick. Help! No problem! Just whisk in a teaspoon of cold water or a tiny splash of lemon juice at a time until it reaches your desired, drizzle-able consistency.

How to Make Salmon with Creamy Dill Sauce

Storage & Freshness Guide

• Fridge: Store salmon and sauce separately in airtight containers for up to 2 days.
• Freezer: Freeze cooked salmon (without sauce) for up to 1 month. Sauce does not freeze well.
• Reviving: Reheat salmon gently in a 135°C oven until warmed through. Stir sauce and add water or lemon juice if thickened.

Serving Suggestions

Complementary Dishes

• Simple Roasted Asparagus — The earthy, slightly charred flavor of asparagus is a classic partner for salmon, and it cooks in the same amount of time.
• Buttery Mashed Potatoes — For ultimate comfort, the creamy potatoes are a dreamy base for the salmon and a perfect vehicle for that extra dill sauce.
• Quinoa Pilaf with Herbs — A light, fluffy quinoa with parsley and mint adds a wholesome, nutty element that soaks up the sauce beautifully.

Drinks

• A Crisp Sauvignon Blanc — The wine’s citrusy and grassy notes mirror the lemon and dill in the sauce, creating a harmonious pairing.
• Sparkling Water with Cucumber & Mint — A non-alcoholic option that feels incredibly refreshing and cleanses the palate between bites of the rich fish.
• A Light Pale Ale — The slight bitterness and carbonation cut through the creaminess of the sauce surprisingly well.

Something Sweet

• Lemon Sorbet — A scoop of bright, tart sorbet continues the citrus theme and provides a clean, refreshing finish to the meal.
• Almond Shortbread Cookies — Their buttery, nutty simplicity is a lovely, not-too-sweet contrast to the savory main course.
• Fresh Berry Pavlova — The crisp meringue, billowy cream, and juicy berries offer a spectacular, light finale that feels celebratory.

Top Mistakes to Avoid

• Mistake: Not drying the salmon. If you skip patting the fillets dry, you’ll introduce extra moisture to the pan. This prevents a good sear and can lead to the fish steaming instead of developing that lovely crust.
• Mistake: Overcooking the salmon. Salmon continues to cook after it comes out of the oven (carryover cooking). If you wait until it looks completely opaque in the center, it’s often already overdone and can become dry. Pull it out when it’s still slightly translucent in the very middle.
• Mistake: Using dried dill in the sauce. I know I’ve said it, but it’s worth repeating. Dried dill lacks the vibrant, fresh punch that makes this sauce so special. It can taste a bit dusty and muted. Fresh is non-negotiable for the best flavor.
• Mistake: Adding the salmon to a cold pan. If your skillet isn’t properly preheated, the fish will stick and you won’t get that initial beautiful sear. Wait until the oil is shimmering before you add the fillets.

Expert Tips

• Tip: Let the sauce rest. If you have a spare 15 minutes, make the sauce first and let it sit in the fridge. This allows the flavors to meld and the garlic to mellow out slightly, resulting in a more harmonious and developed taste.
• Tip: Get the skin crispy. If you’re using skin-on fillets, press them down gently with a spatula for the first 30 seconds in the hot pan. This ensures the entire skin surface makes contact, leading to an irresistibly crispy finish.
• Tip: Customize your sauce. Feel free to play with the herbs! A little tarragon or parsley can be a nice addition. For a touch of heat, add a tiny pinch of cayenne pepper or a few drops of hot sauce to the mix.
• Tip: Use the residual heat. After you’ve plated the salmon, you can quickly wilt some spinach or other greens in the warm skillet for an instant, flavorful side dish.

FAQs

Can I make the dill sauce ahead of time?
Absolutely, and it might even be better! The flavors have time to get to know each other. You can make the sauce up to 2 days in advance. Just store it in an airtight container in the refrigerator. Give it a good stir before serving, as it might separate slightly. If it thickens up too much in the fridge, just whisk in a teaspoon of water or lemon juice to loosen it.

What can I use instead of mayonnaise?
If you’re not a mayo fan, you can substitute it with an equal amount of sour cream or crème fraîche. Both will give you a similar tangy creaminess. For a lighter version, you could use all Greek yogurt, but the sauce will be tangier and less rich.

How should I store and reheat leftovers?
Store the salmon and sauce separately in airtight containers in the fridge for up to 2 days. To reheat the salmon, I strongly recommend a gentle method to prevent drying it out. Place it on a baking sheet in a 135°C oven for about 10 minutes, or until just warmed through. You could also flake it cold over a salad—it’s delicious!

My sauce split or looks curdled. What happened?
This can happen if the ingredients were at very different temperatures when mixed (e.g., cold yogurt and warm mayo). Don’t worry, it’s usually still safe to eat and will taste fine, but the texture is off. To fix it, try whisking in a tablespoon of very cold water vigorously. If that doesn’t work, blending it for a few seconds can often bring it back together.

Can I cook this entirely on the stovetop?
You sure can! After searing the salmon in the skillet, simply reduce the heat to low, add a tablespoon of water or wine to the pan, and cover it. Let it cook for another 4-7 minutes, depending on thickness, until flaky. The steam will gently finish the cooking process.