Creamy Dill Sauce For Salmon
This creamy dill sauce for salmon is simple, delicious, quick, and easy to make. My homemade creamy dill sauce only takes a few minutes to put together and you only need a handful of pantry staple ingredients.
It is so good, you could eat it with a spoon. Let me show you how to make it with my step-by-step guide. Serve with air fryer crispy skin salmon, baked salmon in foil or parmesan-crusted salmon.
What makes this creamy dill sauce so good
Most dill sauce for salmon you find online is a no-cook one which is fine. However, it is just the same old-old nothing new. Mayonnaise, sour cream/yogurt, etc, to be honest, I just think it is more suited as a dip than fish sauce.
I wanted to create a real sauce you can serve with salmon or other fish that is not only easy to make but also tastes great. If you have tried my homemade parsley sauce recipe then you know you are another winner with today’s recipe.
There are several ways of creating this creamy dill sauce for salmon but this, made with a roux sets it aside from the rest. It is flavourful, delicious, and super easy to make. You only need 10 minutes from start to finish.
My homemade creamy dill sauce is made with real ingredients you can find in your pantry. I am certain you are going to love this sauce the same way my family does.
This recipe is versatile and can also be used on chicken, beef, or even pasta (hello mac and cheese). It is also budget-friendly!
Ingredients
Fresh dill weed
Butter
All-purpose flour
Milk
Capers
Fresh lemon juice
salt and freshly ground black pepper
How to make creamy dill sauce for salmon
Start by making a roux: Melt butter on low medium heat, add flour, and stir continuously to form a light paste. Continue to cook for another 1 to 2 minutes until the mixture slightly changes color and smells nutty.
Slowly and gradually pour the milk into the roux and stir continuously until a smooth and lump-free sauce is achieved.
Add chopped dill weed, chopped capers, lemon juice, salt, and pepper and stir to combine. Taste and adjust the seasoning accordingly and continue to cook for another minute or two or until the sauce has thickened and no longer tastes floury.
How to serve
Creamy dill sauce is great with salmon, trout, cod, steak, and many more
How to store creamy dill sauce
This creamy sauce will keep in the fridge for up to 3 days in an airtight container.
Freezer: make sure it cools completely before transferring into a freezer-safe bag and freeze for up to 3 months.
To reheat: Let the frozen sauce thaw overnight in the fridge and reheat on the stovetop over low-medium heat, whisking constantly until the sauce has a creamy consistency as it tends to separate when frozen.
Tips
- Stir in some heavy cream, cheese, or cream cheese for a more creamy and cheesy flavor.
- Substitute the fresh dill weed with dried dill, 1 Tablespoon of fresh dill = 1 teaspoon dried dill weed.
- Instead of serving the dill sauce over the fish, you can add the cooked salmon fillet in the creamy sauce for 2 minutes before taking it off the heat for the flavors to meld together.
How to make no-cook creamy dill sauce
You will need the following ingredients to make the no-cook version
1/2 cup sour cream, substitute with Greek yogurt
1/3 cup mayonnaise
1 tablespoon fresh dill chopped
1 Tablespoon capers chopped
salt, black pepper, and lemon juice to taste
Add all the ingredients to a bowl and whisk to combine. Taste and adjust the seasoning to taste, cover the sauce with a plastic wrap or a lid, and place in the fridge for at least 30 minutes for the flavors to meld.
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Creamy Dill Sauce For Salmon
Ingredients
- 25 g Butter
- 20 g All-purpose flour
- 1 Tablespoon fresh dill weed chopped or as desired
- 1 ½ cups milk
- 1 Tablespoon capers chopped
- 1 Tablespoon fresh lemon juice
- salt and freshly ground black pepper
Instructions
- Melt butter on low medium heat, add flour, and stir continuously to form a light paste. Continue to cook for another 1 to 2 minutes until the mixture slightly changes colour and smells nutty.
- Slowly and gradually pour the milk into the roux and stir continuously until a smooth and lump-free sauce is achieved.
- Add chopped dill weed, chopped capers, lemon juice, salt, and pepper and stir to combine. Taste and adjust the seasoning accordingly and continue to cook for another two or five or until the sauce has thickened to your liking and no longer tastes floury.Add more milk or water to the sauce if it is becoming too thick.
Notes
- Stir in some heavy cream, cheese or cream cheese for a more creamy and cheesy flavor.
- Substitute the fresh dill weed with dried dill, 1 Tablespoon of fresh dill = 1 teaspoon dried dill weed.
- Instead of serving the dill sauce over the fish, you can add the cooked salmon fillet in the creamy sauce for 2 minutes before taking it off the heat for the flavors to meld together.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
I’m glad I found this recipe, the capers were a good touch, i wouldn’t have thought of that. The intentional change I made was to add a clove chopped garlic when making the roux. The unintentional change was to use evaporated milk and white wine to make up for the 1 1/2 cups of milk, I forgot to buy milk when I was out.
Yay! Thank you so much, Bobbie. I am happy this recipe turned out great for you and thanks for touching on the substitution you made. It will help other readers. Thank you so much.
This sounds delicious! I see lemon as an ingredient, but don’t see when to add it in the instructions. Should I add the lemon during Step 1, 2, or 3? Thank you!
Hello Beth, thanks for your observation, recipe edited accordingly. You add the lemon juice in step 3. Thank you and kindly let me know how your dill sauce turns out.