A Super Versatile Garlic Dill Sauce You’ll Use All Week!
This creamy Greek yogurt dill sauce is the perfect complement to salmon—bright, tangy, herbaceous, and ready in just 5 minutes. Made with fresh dill, lemon juice, garlic, and a dollop of Dijon mustard, it’s a simple yet flavorful sauce that instantly elevates any seafood dish (though it plays nicely with chicken and lamb, too!).
We especially love it with grilled or roasted salmon, but it’s just as versatile as it is delicious—use it as a dip, a sandwich spread, or even a quick salad dressing (I’ll explain this more below!). Once you try it, you’ll find yourself making it on repeat. (I swear, a good sauce recipe can take any dish to the next level!)
You can substitute mayonnaise for either sour cream or Greek yogurt, but if you make the dill sauce entirely with mayonnaise, that flavor will be too strong. It really needs the tangy and acidic yogurt or sour cream to cut through the richness.
How To Make Dill Sauce In 5 Minutes Or Less
The biggest tip I can share is that the garlic flavor will intensify the longer it sits. Be sure to cover with plastic wrap or seal tightly with a lid, then refrigerate for at least 30 minutes. If you don’t love intense, raw garlic flavors, you may prefer to enjoy it the same day it’s made.
I like to garnish with freshly cracked black pepper and extra chopped fresh herbs. Dill sauce will keep in a fridge for up to 5 days!
Oven-Baked Salmon = Ideal Pairing For Dill Sauce 💯
If baking salmon, we recommend a low and slow method for the most tender results. Place the salmon on a parchment-lined baking sheet and pat it dry with a paper towel. Season generously with Kosher salt and black pepper, then bake in a preheated 275°F (135°C) oven for 20–25 minutes, or until the internal temperature reaches about 120°F (49°C). For extra flavor, add a few lemon slices on top before baking.
If you’d rather cook individual salmon fillets on a stove top, follow our instructions here for pan-searing salmon like a restaurant-chef, crispy skin and everything! 👩🏻🍳
Other Ways To Use Creamy Dill Sauce
This creamy dill sauce isn’t just for salmon! Try it as a spread on sandwiches, a dip for roasted potatoes or cucumber slices, or drizzled over Mediterranean rice bowls—it’s especially good with roasted leg of lamb. You can even use it as a salad dressing (just whisk in a little olive oil to thin it out).
For a spicy kick, try adding one tablespoon prepared horseradish or a pinch of cayenne pepper!
This Greek yogurt sauce is light, creamy, cool, and all around delicious. If you make this dill sauce for salmon (or an seafood or meats!), please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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5-Minute Greek Yogurt Dill Sauce For Salmon
Video
Equipment
Ingredients
- ½ cup Greek yogurt
- ½ cup sour cream
- 2 Tbsp fresh lemon juice about 1 medium lemon
- 1 ½ Tbsp finely chopped dill
- 1 Tbsp chives thinly sliced
- 1 small garlic clove finely chopped
- ¼ tsp Kosher salt
Instructions
- Make the sauce. Combine ½ cup sour cream, ½ cup Greek yogurt, 2 Tbsp lemon juice, 1 ½ Tbsp chopped dill, 1 Tbsp thinly sliced chives, 1 finely chopped garlic clove, and ¼ tsp Kosher salt in a small bowl. Whisk well, then serve immediately or cover and refrigerate.
Notes
- For a stronger, more intense flavor, refrigerate for at least 30 minutes.
- Dill sauce will keep in an airtight sealed container in a fridge for up to 5 days.
Would this be a good sauce for Salmon Wellington?
Yes, I think it would be wonderful together! xo, Ari
5 Minute Creamy Dill Sauce recipe is so easy to make and so delicious. We used it on top of baked salmon. I will also be trying it as a flavourful spread on bread when making sandwiches.
It really is so quick and easy! Thanks, Victoria! xo, Ari