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.
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.
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Sour cream – We like to use Follow Your Heart vegan sour cream. You can also use dairy-based sour cream and decrease the lemon juice to 1 teaspoon.
- Mayonnaise – Yes, you can use vegan mayo to make this egg free.
- Horseradish – I love the pop of heat this adds to the sauce, but you can definitely leave this out and it won’t impact the flavor too much.
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.
FAQS and tips for making creamy salmon sauce
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.
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.
I don’t recommend freezing this dill sauce. Mayonnaise based sauces will lose their texture when frozen.
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.
This salmon recipe would be great served with:
- Dairy free mashed potatoes
- Tomato salad
- Farro salad
- Oven roasted broccoli
- Tarragon glazed carrots
- Kale and brussel sprout salad
More easy salmon recipes:
- Miso roasted salmon
- Walnut crusted salmon
- Teriyaki sesame-crusted salmon
- Salmon with avocado cucumber salsa
- Pecan crusted salmon
Ingredients
- 4 salmon fillets
- 1/3 cup vegan sour cream
- 1/3 cup mayonnaise
- 1 clove garlic minced
- 1/8 teaspoon onion powder
- 1 1/2 teaspoons lemon juice
- 1 teaspoon prepared horseradish
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon salt
- Black pepper to taste
- Lemon wedges for serving
Instructions
- 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.
- In a medium bowl, whisk the remaining ingredients until evenly combined.
- Serve with dill sauce and fresh lemon wedges.
Nutrition
Recipe adapted from Taste of Home.
