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Glass cup of creamy white sauce topped with a dill sprig, similar to a lemon dill sauce for salmon
Chef Emma

Lemon Dill Sauce for Salmon

A cool, creamy 5-minute lemon dill sauce for salmon: sour cream or Greek yogurt and mayonnaise stirred with fresh dill, lemon zest and juice, garlic, salt and pepper.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings (2 tbsp each)
Course: Sauce
Cuisine: American, Scandinavian
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup sour cream 120 g, full-fat; or plain full-fat Greek yogurt
  • 1/4 cup mayonnaise 55 g
  • 3 tbsp fresh dill finely chopped (about 6 g); or 1 tbsp dried dill
  • 1 tsp lemon zest from about 1/2 lemon
  • 2 tbsp fresh lemon juice 30 ml, from 1 medium lemon
  • 1 small clove garlic finely grated
  • 1/2 tsp Diamond Crystal kosher salt or 1/4 tsp table salt
  • 1/8 tsp black pepper

Equipment

  • Small mixing bowl
  • Microplane or zester
  • Sharp knife and cutting board

Method
 

  1. Rinse and dry the dill well, pull the fronds off the thick stems and chop them finely.
  2. Zest the lemon into a small bowl, then add the lemon juice, grated garlic and salt. Let it sit 1 minute to soften the garlic.
  3. Add the sour cream and mayonnaise and stir until smooth.
  4. Stir in the dill and pepper. Taste and add a pinch more salt or lemon, or 1 to 2 teaspoons of water to thin it for drizzling.
  5. Serve right away, or chill 15 to 30 minutes for a fuller flavor. Spoon about 2 tablespoons over each salmon fillet cooked to 145°F (63°C).

Notes

With dried dill, use 1 tablespoon and let the sauce rest at least 30 minutes. For a Greek yogurt-only version, use 3/4 cup (180 g) full-fat Greek yogurt in place of the sour cream and mayo. Make up to 1 day ahead. Refrigerate in an airtight container for 3 to 4 days; don't leave it at room temperature over 2 hours and don't freeze it. Calories are an estimate per 2-tablespoon serving with sour cream, from USDA FoodData Central values.