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Salmon with Dill Sauce

This grilled salmon is paired with a homemade creamy dill sauce! It's the perfect combination of tender fish with a garlicky sauce.
Course Dinner
Cuisine American
Keyword dill sauce with mayonnaise, salmon with dill sauce, yogurt dill sauce for salmon
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 47.3kcal
Author Blair Lonergan


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:

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


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.


  • 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.


Serving: 2tablespoons of dill sauce | Calories: 47.3kcal | Carbohydrates: 1.6g | Protein: 1.3g | Fat: 4.1g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 1g | Cholesterol: 7.3mg | Sodium: 130.3mg | Potassium: 21.4mg | Sugar: 0.4g