Creamy Dill Sauce For Salmon with Greek Yogurt (5 Minutes)
This thick, creamy dill sauce for salmon comes together in under 5 minutes. Made with sour cream, Greek yogurt, fresh dill, chives, garlic, and lemon juice, it’s bright, herbaceous, and even better after it rests. Delicious with salmon, roasted potatoes, chicken, or spread onto sandwiches. Gluten-free.
Servings: 4 servings
Calories: 73kcal
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.
Nutrition
Calories: 73kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 178mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
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