Salmon with Dill Sauce
Salmon with Dill Sauce is a classic flavor combination that's perfectly creamy, tangy, fresh and garlicky!
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
Total Time 20 minutes
Servings
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servings of dill sauce (2 tablespoons per serving)
Calories 47.3 kcal
Author Blair
Ingredients
For the Salmon:
list of 2 items
1 – 1 ½ lb. salmon fillet, cut into 4 pieces (or more salmon, as needed to feed your group)
Olive oil
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For the House Seasoning:
list of 5 items
¼ c. garlic powder
¼ c. kosher salt
¼ c. dried parsley
¼ c. dried minced onion
¼ c. dried basil
list end
For the Dill Sauce:
list of 7 items
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
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Instructions
Prepare the House Seasoning:
list of 1 items
1. Mix ingredients together and store in an airtight container for up to 6 months.
list end
Prepare the Salmon:
list of 1 items
1. 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).
list end
Prepare the Dill Sauce:
list of 1 items
1. Stir together all sauce ingredients in a small bowl. Season with salt and pepper, to taste.
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Grill the Salmon:
list of 2 items
1. 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.
2. Place a dollop of dill sauce on each salmon fillet just before serving.
list end
Recipe Notes
list of 9 items
• 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.
list end
Nutrition Facts
Salmon with Dill Sauce
Amount Per Serving (2 tablespoons of dill sauce)
Calories 47.3 Calories from Fat 37
% Daily Value*
Fat 4.1g6%
Saturated Fat 0.9g6%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1g
Cholesterol 7.3mg2%
Sodium 130.3mg6%
Potassium 21.4mg1%
Carbohydrates 1.6g1%
Sugar 0.4g0%
Protein 1.3g3%
* Percent Daily Values are based on a 2000 calorie diet.
from the seasoned mom
_._,_._,_
Salmon with Dill Sauce is a classic flavor combination that's perfectly creamy, tangy, fresh and garlicky!
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
Total Time 20 minutes
Servings
undefined
servings of dill sauce (2 tablespoons per serving)
Calories 47.3 kcal
Author Blair
Ingredients
For the Salmon:
list of 2 items
1 – 1 ½ lb. salmon fillet, cut into 4 pieces (or more salmon, as needed to feed your group)
Olive oil
list end
For the House Seasoning:
list of 5 items
¼ c. garlic powder
¼ c. kosher salt
¼ c. dried parsley
¼ c. dried minced onion
¼ c. dried basil
list end
For the Dill Sauce:
list of 7 items
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
list end
Instructions
Prepare the House Seasoning:
list of 1 items
1. Mix ingredients together and store in an airtight container for up to 6 months.
list end
Prepare the Salmon:
list of 1 items
1. 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).
list end
Prepare the Dill Sauce:
list of 1 items
1. Stir together all sauce ingredients in a small bowl. Season with salt and pepper, to taste.
list end
Grill the Salmon:
list of 2 items
1. 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.
2. Place a dollop of dill sauce on each salmon fillet just before serving.
list end
Recipe Notes
list of 9 items
• 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.
list end
Nutrition Facts
Salmon with Dill Sauce
Amount Per Serving (2 tablespoons of dill sauce)
Calories 47.3 Calories from Fat 37
% Daily Value*
Fat 4.1g6%
Saturated Fat 0.9g6%
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1g
Cholesterol 7.3mg2%
Sodium 130.3mg6%
Potassium 21.4mg1%
Carbohydrates 1.6g1%
Sugar 0.4g0%
Protein 1.3g3%
* Percent Daily Values are based on a 2000 calorie diet.
from the seasoned mom
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