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Salmon with Dill Sauce is a classic flavor combination that’s perfectly creamy, tangy, fresh and garlicky! Whether you’re serving grilled salmon, roasted salmon, or cold poached salmon, this simple yogurt dill sauce is the perfect finishing touch on a healthy and easy 20-minute dinner!

Close overhead shot of yogurt dill sauce on top of a piece of salmon

Salmon is definitely our favorite fish around here, but sometimes it’s nice to jazz up the same old dish with a bright burst of flavor. This dill sauce with mayonnaise and Greek yogurt is the perfect solution, since it only requires about 5 minutes of prep, and can be made in advance and refrigerated until you’re ready to eat. It’s creamy, tangy, and garlicky, with some fresh lemon juice to bring out the flavors in the herbs and the fish.

How to make Salmon with Dill Sauce:

This is such a nice sauce for salmon, since it’s a light, bright, fresh and creamy contrast to the buttery fish. I’m showing it on top of grilled salmon here, but the sauce also works well with baked salmon or cold salmon. Pick your favorite prep method, and let’s get started!

What is dill sauce made of?

  • Plain whole milk Greek yogurt (or sour cream)
  • Mayonnaise
  • Fresh dill (or dried dill weed)
  • Fresh lemon juice
  • Garlic powder
  • Onion powder
  • Salt and pepper

Simply combine all of the sauce ingredients in a bowl, cover and refrigerate until you’re ready to enjoy!

Overhead shot of yogurt dill sauce for salmon

If you’d like to bake your salmon in the oven, I recommend using this easy recipe to roast the fish at 400 degrees F for 8-11 minutes.

To poach the salmon, try this recipe. Serve the poached salmon warm, at room temperature, or cold and finish with the dill sauce.

To grill the salmon, we like to rub the fish with olive oil and then season with our House Seasoning (a blend of equal parts garlic powder, kosher salt, dried parsley, minced onion and dried basil).

Of course, if you don’t want to mix together the House Seasoning, you can simply season the fish with salt and pepper.

Raw salmon fillets on a cutting board

Once the fish is seasoned, grill over medium heat for about 5 minutes per side. You know the salmon is done when it flakes easily with a fork. If you’re using an instant read thermometer, the USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.

Grilled salmon fillets on a cutting board topped with creamy dill sauce

What to serve with Salmon and Dill Sauce:

This basic salmon fillet pairs nicely with just about any of your favorite sides. Here are a few easy options to get you started:

Serving the salmon with wine? As a general rule, rich oily fish like salmon pairs well with full-bodied white wines like oak-aged Chardonnay, Viognier, Marsanne, White Rioja, White Burgundy and White Pinot Noir.

Health Benefits:

Salmon is high in protein, low in carbs and sugar, and it’s a great way to incorporate healthy fats into your diet. When the fish is grilled and finished with a dollop of dill sauce, it’s a healthy, low-carb, Keto-friendly meal. Each 2-tablespoon serving of the yogurt dill sauce includes less than 50 calories, less than 2 grams of carbohydrates, 1 gram of protein and less than 0.5 grams of sugar. The total nutrition facts for your salmon with dill sauce will vary depending on the cooking method that you use for your salmon, on the amount of olive oil and seasoning on each piece of fish, and the size of your individual fillet.

Salmon with dill sauce on a blue and white plate with blue and white striped napkin in the background

Cook’s Tips and Recipe Variations:

  • For roasted or baked salmon, follow these recipe instructions. Top the baked fish with the creamy dill sauce!
  • To poach the salmon, try this recipe. Serve the poached salmon warm, at room temperature, or cold and finish with the dill sauce.
  • Prepare the yogurt dill sauce in advance, cover, and keep in the refrigerator for 3-4 days.
  • We prefer the thick, creamy texture of whole milk or 5% fat plain Greek yogurt (I do not recommend using fat-free yogurt). You can also substitute with an equal amount of sour cream.
  • Don’t like mayonnaise? Use 1 full cup of the Greek yogurt and omit the mayonnaise.
  • Fresh dill is always my preference, but it’s not always available year-round. If you can’t find fresh dill, dried dill weed will work as a substitute (just decrease the amount that you’re using to 1 teaspoon).
  • For a zesty mustard dill sauce, add a couple of tablespoons of Dijon mustard.
  • If you don’t want to make the House Seasoning, you can simply season your salmon with olive oil, salt and pepper. It will still be delicious!
  • Have leftover salmon or dill sauce? We like to use the cooked salmon to make salmon salad for sandwiches the next day. Simply combine the cooked salmon with mayonnaise (or leftover dill sauce), season with salt and pepper, and stir until the mixture resembles tuna salad. You can also use cooked salmon to prepare these Salmon Patties.

Fork taking a bite out of a piece of salmon

More easy salmon recipes that you might enjoy:

Not sure what to do with that salmon in your refrigerator? Here are a few of our favorite options for the versatile fish:

Close overhead shot of yogurt dill sauce on top of a piece of salmon

Salmon with Dill Sauce

Prep: 10 minutes
Cook: 10 minutes
0 minutes
Total: 20 minutes
Servings 8 servings of dill sauce (2 tablespoons per serving)
Calories 47.3 kcal
Salmon with Dill Sauce is a classic flavor combination that's perfectly creamy, tangy, fresh and garlicky!

Ingredients
  

For the Salmon:

  • 1 – 1 ½ lb. salmon fillet, cut into 4 pieces (or more salmon, as needed to feed your group)
  • Olive oil

For the House Seasoning:

  • ¼ c. garlic powder
  • ¼ c. kosher salt
  • ¼ c. dried parsley
  • ¼ c. dried minced onion
  • ¼ c. dried basil

For the Dill Sauce:

  • ½ cup whole milk plain Greek-style yogurt (or sub with sour cream)
  • ½ cup mayonnaise
  • 1 tablespoon chopped fresh dill (or sub with 1 teaspoon dried dill weed)
  • 2 teaspoons fresh lemon juice (or more to thin, as necessary)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper, to taste

Instructions

Prepare the House Seasoning:

  • Mix ingredients together and store in an airtight container for up to 6 months.

Prepare the Salmon:

  • Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).

Prepare the Dill Sauce:

  • Stir together all sauce ingredients in a small bowl. Season with salt and pepper, to taste.

Grill the Salmon:

  • Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.
  • Place a dollop of dill sauce on each salmon fillet just before serving.

Notes

  • For roasted or baked salmon, follow these recipe instructions. Top the baked fish with the creamy dill sauce!
  • To poach the salmon, try this recipe. Serve the poached salmon warm, at room temperature, or cold and finish with the dill sauce.
  • Prepare the yogurt dill sauce in advance, cover, and keep in the refrigerator for 3-4 days.
  • We prefer the thick, creamy texture of whole milk or 5% fat plain Greek yogurt (I do not recommend using fat-free yogurt). You can also substitute with an equal amount of sour cream.
  • Don't like mayonnaise? Use 1 full cup of the Greek yogurt and omit the mayonnaise. You will need to season with additional salt.
  • Fresh dill is always my preference, but it's not always available year-round. If you can't find fresh dill, dried dill weed will work as a substitute (just decrease the amount that you're using to 1 teaspoon).
  • For a zesty mustard dill sauce, add a couple of tablespoons of Dijon mustard.
  • If you don't want to make the House Seasoning, you can simply season your salmon with olive oil, salt and pepper. It will still be delicious!
  • Have leftover salmon or dill sauce? We like to use the cooked salmon to make salmon salad for sandwiches the next day. Simply combine the cooked salmon with mayonnaise (or leftover dill sauce), season with salt and pepper, and stir until the mixture resembles tuna salad. You can also use cooked salmon to prepare these Salmon Patties.

Nutrition

Serving: 2tablespoons of dill sauceCalories: 47.3kcalCarbohydrates: 1.6gProtein: 1.3gFat: 4.1gSaturated Fat: 0.9gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 1gCholesterol: 7.3mgSodium: 130.3mgPotassium: 21.4mgSugar: 0.4g
Keyword: dill sauce with mayonnaise, salmon with dill sauce, yogurt dill sauce for salmon
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in August, 2013. The photos were updated in March, 2020.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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