Creamy Dill Sauce for Salmon
Posted: 07/08/19
Updated: 05/01/23
This post may contain affiliate links. Please read our disclosure policy.
This creamy dill sauce is perfect for salmon, and it takes only 5 minutes to make. Rich and bright flavors are thanks to the lemon juice and fresh dill. It’s perfect on salmon, salmon patties, or with other poultry or seafood.
We do not know about you, but we are huge fans of savory and creamy. This easy peasy CREAMY dill sauce fits that description perfectly. With minimal effort, this dill sauce is sure to knock you off your feet (not literally) on these hot summer days.
To get started, all you need are a few ingredients, small mixing bowl, and a mixing device (whatever you prefer…) to combine the ingredients. That’s it! Have fun!
Why This Recipe Is So Good
- Simple ingredients. That statement is key for this recipe.
- It only takes about 5 minutes to make.
- It’s super versatile. Yes! This creamy and savory dill sauce can be paired with most seafood and poultry dishes (including our air fryer salmon recipe!).
- This creamy dill sauce is bright and creamy, and it’s loaded with flavor.
Chef’s Tips
- If you are running low on sour cream, you can substitute with plain greek yogurt. We recommend full-fat for the best taste (And it’s good for you!).
- You can adjust the lemon juice according to your palate
- Pairs perfectly with our air fryer salmon or easy salmon patties
Other Recipes You’ll Love
- Air Fryer Salmon
- Dump Ranch Dressing
- Lemon Garlic Salmon
- Baked Fish with Lemon-Garlic Butter
- Fish Taco Sauce
- Air Fryer Frozen Fish Sticks
Have you made this recipe? We would love to hear your feedback! Follow us on Instagram and please leave a rating and comment so we can chat.
Creamy Dill Sauce
Quick creamy dill sauce which includes bright flavors from dill, citrus, sour cream, and mayonnaise.
servings
Ingredients
- ¼ cup mayonnaise
- ¾ cups sour cream
- 1 tablespoon freshly squeezed lemon juice more or less to taste
- ¼ cup chopped fresh dill
- ⅛ teaspoon sea salt more or less to taste
- ⅛ teaspoon freshly cracked white pepper
Instructions
- Place all ingredients in small mixing bowl. With a spoon, simply stir all ingredients together until well combined. Garnish with freshly cracked black pepper and dill sprigs.
Notes
- Sour Cream: Feel free to replace with plain Greek yogurt.
Nutrition Information
Serving: 1serving // Calories: 183kcal // Total Carbohydrates: 3g // Net Carbohydrates: 2.9g // Protein: 1g // Fat: 19g // Saturated Fat: 6g // Trans Fat: 0.03g // Cholesterol: 31mg // Sodium: 177mg // Potassium: 82mg // Fiber: 0.1g // Sugar: 2g // Vitamin C: 4mg // Calcium: 51mg // Iron: 0.3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Dried dill works fine. I’ve been making this for a long time (not exactly this recipe, but close enough). I always warm it on the stove until just bubbly. It gets glossy and super-good!
So glad you enjoy it! Thanks for sharing, Terry!
Delicious loved it I’m going to make egg salad with the left over sauce
Hi Toni! Glad you enjoyed this sauce! Love the idea of making egg salad with the leftovers- thanks for sharing!
This had WAAY too much dill. I felt like I was eating grass. Too thick.
So sorry to hear this wasn’t your cup of tea, Stef! Appreciate your feedback.
I substituted Greek yogurt for all of the sour cream, lime juice for lemon juice and used dried dill. I served it with salmon patties and avocado lime rice. It was delicious! Thank you for such a simple recipe.
YUM! So glad you enjoyed! Thanks so much for the review, Lois!