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Salmon with Dill Sauce

This simple, roasted salmon with creamy dill sauce is easy, delicious and dairy-free. Serve it with roasted potatoes, veggies and lemon wedges for a perfect meal.

close up of cooked salmon with dillsauce with dill and lemon garnish on a baking sheet

Why I love this dill sauce for salmon recipe

This is one of my all time favorite salmon recipes. It’s simple, flavorful and easy to make. Plus, salmon and dill pair so well together. It’s a classic flavor combination for a reason.

The real star of this sauce is the secret addition of horseradish. I mean, it’s not a true secret, since it’s listed on the ingredients, but it adds an unexpected zip to the overall flavor.

Feel free to make the sauce ahead of time, even a few days before you plan on serving the salmon. We even tried swapping out the dill with some fresh basil a few weeks ago, and it was fantastic, but you might want to puree in the food processor or you’ll need to chop the basil a little more finely than you would the dill.

overhead view of cooked salmon with dill sauce, garnished with dill and lemon wedge on a baking sheet

Here’s what you’ll need to make it

Ingredient notes: For those of you who aren’t looking for a dairy-free sauce, feel free to use regular sour cream and decrease the lemon juice to 1 teaspoon.

If you want to make this recipe paleo friendly, try making a cashew-based sour cream or replace the sour cream with a paleo-friendly homemade mayonnaise.

close up side view of cooked salmon with dill sauce, garnished with dill and a lemon wedge on a baking sheet

How to make salmon with dill sauce

Bake salmon fillets. Preheat your oven to 400˚F. Season with the salmon salt & pepper and place it onto a baking sheet.

I like to line mine with parchment for easier clean up. Bake for about 15 minutes, or until the salmon easily flakes with a fork.

If you’re roasting a full salmon fillet, rather than individual pieces, you’ll need to bake for just a few more minutes (no more than 5 or you’ll have dry salmon).

Make dill sauce. Whisk the sauce ingredients together in a bowl until smooth. If you don’t feel like chopping anything you can also add them to a food processor and blend until smooth.

Garnish and serve. Top each salmon fillet with a serving of dill sauce and garnish with a lemon wedge before serving.

close up of cooked salmon with dill sauce, garnished with dill and lemon wedge on a baking sheet

FAQS and tips for making creamy salmon sauce

How do you bake salmon without drying it up?

To prevent salmon from drying out, don’t over bake it. Salmon only needs to be cooked to 145˚F, which is technically ‘medium-rare’. Thinner pieces of salmon, and individual fillets really only need about 12 – 15 minutes of cooking time.

Do you flip salmon when baking?

No you don’t need to flip salmon when you’re baking it. This is only something that needs to be done when cooking it on the stove to ensure even cooking.

Can you freeze dill sauce?

I don’t recommend freezing this dill sauce. Mayonnaise based sauces will lose their texture when frozen.

What can be used instead of dill?

Dill is a common herb used when cooking seafood, such as salmon. It pairs really well with fish. If you don’t like dill, you can substitute basil or parsley in its place. Tarragon or cilantro would also be a good choice, but they’re less widely used.

overhead view of salmon fillets with dill sauce garnished with dill and lemon wedge on a baking sheet

This salmon recipe would be great served with:

More easy salmon recipes:

side view close up of cooked salmon on a baking sheet with a dollop of dill sauche garnished with dill and a lemon wedge
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Salmon with Creamy Garlic Dill Sauce | Dairy free dinner, easy salmon recipe, lent recipe | @simplywhisked

Salmon with Creamy Garlic Dill Sauce

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This simple, roasted salmon with creamy dill sauce is easy, delicious and dairy-free. Serve it with roasted potatoes, veggies and lemon wedges for a perfect meal!


  • 4 salmon fillets
  • 1/3 cup vegan sour cream
  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1/8 teaspoon onion powder
  • 1/2 tablespoon lemon juice
  • 1 teaspoon prepared horseradish
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon salt
  • Black pepper, to taste
  • Lemon wedges, for serving


  1. Preheat oven to 400°F (200°C). Place salmon on a baking sheet lined with parchment paper. Season filet with salt & pepper to taste. Bake for 15 – 20 minutes, until salmon is cooked through and easily flakes.
  2. In a medium bowl, whisk the remaining ingredients until evenly combined.
  3. Serve with dill sauce and fresh lemon wedges.
  • Category: Mains
  • Method: Roasting
  • Cuisine: American


  • Serving Size:
  • Calories: 298
  • Sugar: 0.1 g
  • Sodium: 256.5 mg
  • Fat: 13 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 1.2 g
  • Fiber: 0.2 g
  • Protein: 44.3 g
  • Cholesterol: 102.4 mg

Keywords: easy, dairy free

Recipe adapted from Taste of Home.

Last Updated on December 2, 2021 by Melissa Belanger

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  1. Used this as a dip with wheat crackers while I was waiting for the salmon to cook!! It was awesome! Im going to make it to bring as dip to my next party!! YUM

    1. Yes I agree, the sauce does make a great dip. I served this dish with brown basmati California rice and broccoli.

  2. I am trying this recipe tonight for salmon steak dinner. How long can I keep the leftover sauce in the refrigerator? And can I freeze it too? Thanks

    1. Sorry I didn’t get a chance to reply sooner, I was in a wedding this weekend so I was super busy! I would necessarily freeze it because of the mayo base, but it should keep in the fridge for as long as your ingredients wouldn’t have expired (about two weeks).

  3. This recipe was delicious! Made it with Paleo Mayo instead of regular. I used only 1 Tbs of Dill since we aren’t huge fans. Served it with asparagus by baking it with the salmon on the baking sheet. Also tried the Banza rice (olive oil and garlic flavor) which didn’t make it 100% paleo but still healthy overall. Great simple recipe for a weeknight dinner! Thank you for sharing:)