Why you’ll love this salmon with dill sauce
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.
More easy salmon recipes: miso glazed salmon / sesame crusted teriyaki salmon / air fryer salmon bites / pecan crusted salmon
Ingredient notes:
- 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.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Frequently asked questions
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 recipe would be great served with: dairy free mashed potatoes / sliced tomato salad / microwave steamed broccoli / tarragon glazed carrots
Salmon with Creamy Garlic Dill Sauce
Ingredients
- 4 salmon fillets
- 1/3 cup dairy free sour cream
- 1/3 cup mayonnaise, or vegan mayo for egg free
- 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
- Bake salmon fillets. Preheat your oven to 400˚F and line a baking sheet with parchment paper.Season with the salmon salt & pepper and place it onto the baking sheet.Place the salmon in the oven for about 15 minutes, or until the salmon easily flakes with a fork.
- Make dill sauce. Whisk the sauce ingredients together in a bowl until combined. Transfer to a bowl or mason jar and set aside.
- Garnish and serve. Top each salmon fillet with a serving of dill sauce and garnish with a lemon wedge before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe adapted from Taste of Home.
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:)