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.
Like this? Leave a comment below!
Recipe adapted from Taste of Home.
I can’t wait till Friday, look great
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
Yes I agree, the sauce does make a great dip. I served this dish with brown basmati California rice and broccoli.
I prepared this last night, it was amazingly delicious!
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
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).