Creamy Dill Sauce for Salmon
- PREP 35min
- TOTAL 35min
This creamy lemon dill sauce is excellent with fish, especially salmon. When making this, give yourself a head start and stir the sauce ingredients together about 30 minutes before you plan to serve it. This little bit of extra time allows the lemon and dill to really infuse the sauce. I especially love this sauce with our salmon patties, poached salmon, and this lemon dill baked salmon.
You Will Need
¾ cup sour cream (170g)
2 tablespoons mayonnaise (30g)
3 tablespoons chopped fresh dill (12g)
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon garlic powder
Salt and pepper, to taste
Directions
1In a medium bowl, combine all of the sauce ingredients, stir well, then taste. Stir in a pinch of salt and pepper, then refrigerate for at least 30 minutes to allow the flavors to meld (it gets much better after 30 minutes). Taste, adjust with more salt and pepper, then serve.
Adam and Joanne's Tips
- Storing: Homemade dill sauce lasts for about a week when stored in an airtight container in the fridge. The fresh lemon and dill start to fade after that, so we recommend enjoying it within the week. Our family loves it, so we often make a double batch to have it on hand!
- Substituting yogurt: You can use plain thick yogurt as a substitute for the sour cream. When using yogurt for this sauce, I prefer a less tangy option like Siggi’s. Taste the sauce before serving to see if it needs a bit more salt.
- The nutrition facts provided are estimates.