The Creamy Dill Sauce That Earns a Permanent Spot in Your Fridge
Cool, tangy, and flecked with fresh herbs, this dill sauce for salmon is the kind of quick, do-it-all condiment that turns a simple fillet into something you’d happily serve to guests. It’s thick spoonable, bright with lemon, and just a little garlicky. Oh, and it comes together in 5 minutes flat, no cooking required. 🙌🏻 Think of it as one of those make-ahead sauces that quietly become a weeknight staple: stir it once, and it only gets better as it rests.
Made with a base of Greek yogurt and sour cream, it lands right between creamy and refreshing. We love it best draped over warm salmon, but it can also be enjoyed as a dip, a sandwich spread, or even a quick salad dressing (more on that below).
Just a Handful of Ingredients
A few notes worth knowing:
- Yogurt + sour cream is the sweet spot. You can swap mayonnaise in for one of them, but don’t build the whole sauce on mayo (I’ve tried 😂). It really needs the tangy, acidic edge from Greek yogurt.
- Fresh dill matters. If you only have dried, start with about ⅓ of the amount and taste as you go.
- For more depth, stir in a little bit of Dijon mustard or prepared horseradish. I’ve been doing this recently and love that extra heat!
How To Make Dill Sauce In 5 Minutes
The one tip I’ll press on — the raw garlic intensifies the longer it sits. Cover tightly and refrigerate for at least 30 minutes to let the flavors deepen. If big, punchy garlic isn’t your thing, enjoy it the same day it’s made. Right before serving, I like to finish with freshly cracked black pepper and a little extra chopped dill.
Stored airtight, my Greek yogurt dill sauce keeps in the fridge for up to 5 days — which is exactly why it’s such a smart make-ahead.
Oven-Baked Salmon = Ideal Pairing For Dill Sauce 💯
This sauce was made for salmon, and it plays especially well with a gently cooked fillet. For melt-in-your-mouth results, I’m partial to buttery, slow-baked salmon. Low and slow keeps it silky and tender.
Prefer a crackly, restaurant-style finish? Go with crisp-skinned pan-seared fillets — the golden, crispy skin against the cool, creamy dill is a genuinely great contrast.👩🏻🍳
Turn It Into a Full Meal
Half the joy of this sauce is how far it stretches beyond the fillet:
- Spoon it over a bowl of crispy duck fat potatoes as a dipping sauce.
- Use it as a cool, herby drizzle for Mediterranean-style rice bowls.
- Set it out as a dip alongside smoked salmon cucumber bites for an easy, fresh appetizer.
- Thin it with a little olive oil and it becomes a salad dressing in seconds.
- It’s not just for fish, either — it’s wonderful with chicken and especially lovely spooned over herb-crusted roast leg of lamb.
This Greek yogurt sauce is light, creamy, cool, and all around delicious. If you give it a tru, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Creamy Dill Sauce For Salmon with Greek Yogurt (5 Minutes)
Video
Equipment
Ingredients
- ½ cup Greek yogurt
- ½ cup sour cream
- 2 Tbsp fresh lemon juice, about 1 medium lemon
- 1½ Tbsp finely chopped fresh 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
- Flavor tip: For a more pronounced garlic flavor, cover and refrigerate for at least 30 minutes before serving.
- Dijon: I’ve recently been making this with a heaping teaspoon of Dijon mustard stirred in and I love it. Give it a try!
- Storage: Store airtight in the refrigerator for up to 5 days. Stir before serving, as it may thicken slightly.
- Make-ahead: Best made a few hours (or up to a day) ahead so the flavors meld. I do not recommend freezing.
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