By:Nagi
90 Comments
Dinner on the table in 15 minutes! Creamy Dill Sauce for salmon or trout is made with sour cream so it’s light and refreshing, and loaded with lovely fresh dill and lemon flavours.
Clocking in at just 397 calories per serving, and that’s with extra sauce for dipping your veggies in!
Everyone needs an arsenal of super quick meals in their back pocket. Fish with some kind of sauce is a great one because fish cooks so quickly.
Today I’m sharing a Creamy Dill Saucewhich is no cook so it literally takes minutes to make. Just sour cream, mustard, lemon, garlic plus a good amount of fresh dill, and you have yourself a lovely fresh sauce. Delicious for dipping in bread and veggie sticks, and dolloping on salmon (or trout!).
Unlike many creamy sauces, Dill Sauce is not rich and heavy. It’s light and tangy so it goes really well with salmon and trout because they are both quite oily and rich.
Plus of course – dill. It’s one of the classic herb flavour pairings in this world. Tomato and basil. Rosemary and lamb. Salmon and dill. 👌🏼
I’d describe this Creamy Dill Sauce as a less tangy version of tzatziki. If you use yoghurt instead of sour cream, it would actually taste quite similar to tzatziki. I prefer to make this with sour cream because I find it smoother.
I alternate freely between salmon and trout in my cooking as I find them quite similar, though I think trout is slightly juicier (in Australia). I actually cooked 4 trouts, and I have no idea why I failed to take a single photo of all 4 of them. 🤦🏻♀️
Actually, maybe it was because my subconscious realised that if I only photographed 2 trouts, then I’d have half the sauce leftover to dunk bread into while I was shooting? 🤔
I served this with some bread and my lazy Zucchini Salad – I’ve popped the recipe in the notes. With these simple sides, this really is a complete meal you can get on the table in 15 minutes – without running around like a lunatic! –Nagi x
PS. More quick ways with salmon! Honey Garlic Salmon and Asian Glazed Salmon. Or for a variation of this creamy sauce, . Then there’s this incredible , a super-easy and eye-catching Christmas (or anytime) centrepiece.
Also check out Japanese Salmon on my mother’s site, RecipeTin Japan. Don’t ask me to choose a favourite. I can’t!
PPS I made this Dill Sauce for salmon / trout, but it is also a fab dip for veggie sticks and bread. Andyou canthin it out more with lemon juice / milk, and use it as a salad dressing too!
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Creamy Dill Sauce with Salmon or Trout
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
Dinner
5 from 33 votes
Servings4
Tap or hover to scale
A fantastic quick meal! Dill Sauce is refreshing, rather than heavy as many "creamy" sauces can be, because it is made with sour cream. The slight acidity is a great pairing with salmon or trout which are quite rich and oily. I made this with trout.
Ingredients
Dill Sauce
- 3/4 cup sour cream (1)
- 2 tsp Dijon or hot English mustard (2)
- 1/2 tsp garlic powder or 1 small garlic clove , minced
- 2 1/2 tbsp fresh dill , finely chopped
- 1 tsp lemon zest
- 1 - 2 tbsp lemon juice
- 2 tbsp milk (or olive oil, for richness)
- 1/4 - 1/2 tsp salt
- 1/2 tsp white sugar
Fish
- 1/2 - 1 tbsp oil
- 4 salmon or trout fillets (125g / 4oz each)
- Salt and pepper
Instructions
Mix the Dill Sauce ingredients together (Mix well to loosen the sour cream). Adjust consistency with milk and tartness with lemon juice. Set aside for 10 minutes if you can - if using fresh garlic, set aside for 20 min.
Pat fish dry with paper towel. Sprinkle with salt and pepper.
Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.
Recipe Notes:
1. You could use Greek Yoghurt instead of sour cream. It is slightly more tangy and low fat tends to be less creamy.
Low fat is fine but will be less creamy.
2. I like to use hot English mustard for a little kick. Alternatively you could use Dijon mustard + horseradish cream.
3. I served this with my lazy zucchini salad: Use a potato peeler to make long strips of zucchini and shave some parmesan. Toss with verjuice, olive oil, salt and pepper. Verjuice is made from unfermented grapes and is a very mild vinegar which makes it fantastic for really quick salad dressings because you don't need to tone down the acidity with other ingredients. Maggie Beer was the first to commercial produce verjuice, but other brands are now available in supermarkets in the vinegar section.
4. Nutrition per serving, assuming all the sauce is consumed. There is more sauce than needed, but I always make a little extra because it's nice to dip veggies and bread into the leftovers. 97 calories of the total is for the sauce.
If you use low fat rather than full fat sour cream, it reduces to 369 calories.
Nutrition Information:
Serving: 208gCalories: 397cal (20%)Carbohydrates: 4.2g (1%)Protein: 42g (84%)Fat: 22.8g (35%)Saturated Fat: 7.6g (48%)Cholesterol: 129mg (43%)Sodium: 305mg (13%)Potassium: 832mg (24%)Sugar: 1.1g (1%)Vitamin A: 450IU (9%)Vitamin C: 5.8mg (7%)Calcium: 170mg (17%)Iron: 4mg (22%)
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That’s not for YOU Dozer, that trout is for the homeless man!
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90 Comments
Robert T. Adams says
Excellent dill sauce.Reply
- Dia Bessley-Hayes says
Made this for a salmon lunch with my nephew when he came to help me with some car stuff. It is delicious and so easy to make! I think fresh dill is a must, though. I also think it will be perfect to use with my Greek salad (tomatoes, cucumbers, peppers, onions & feta). Can’t wait to try it! Fits with my Mediterranean diet goals. 😋Reply
- Jayne Telfer says
Oh my word – easy and super delicious!!Reply
- SlipperySalmon64 says
Made this tonight using salmon, it turned out really really well! I got compliments on how creamy and thick the dill sauce was. I will definitely make this again!Reply
- Melisende says
Exactly what I was looking for to use up dill from the garden. Worked very well on salmon. - Cheryl says
So so good. Used fresh dill from the patio flower pot. I used scissors to cut dill fine. Great on cedar plank salmon! Will make again and again. 🙂Reply
- Beth says
I made this with reduced fat sour cream to top tilapia. It was excellent! I would cut down on the lemon juice next time since it was just a little too tangy. Thank you!Reply
- Beth says
We were having company for dinner and I was rushed to buy dinner supplies. I wasn’t paying attention and mistakenly bought rainbow trout instead of salmon. Normally I find trout to be rather bland. This recipe changed everything. I pan fried the fish and spooned the dill sauce on the fish as I dressed the plate. It was delicious.Reply
- Lexi says
Flamin’ delicious, as always. Honestly, every single thing I’ve made using one of your recipes has turned out superbly. Thank you!
P.S. How long would you store this in the fridge?Reply
- Lexi says
Oh, and by ‘this’, I mean the dill sauce! Thanks.
Reply
- Nagi says
Hi Lexi – the fresh dill won’t hold up for long so I would use it within a day. N x
Reply
- Tracy says
My Sauce – and Salad Dressing suggested – lasted 1 week in the refrigerator- bet you could use an Amazing- Organic Dried Dill and it Last SO MUCH LONGER- ESPECIALLY THE SALAD DRESSING SUGGESTED INSIDE THE RECIPE.Reply
- Shae Macintyre says
Your recipes never let me down! I did crispy fried fish and adapted this sauce with fennel and lime and it was magical as is everything I make from your site 🥰
Reply
- Peter says
Great tasty, quick and easy, I did add fried garlic green beans to bring crunch to the plate.Reply
- cat says
where’s the zucchini salad recipe?? i don’t see it in notes!
Reply
- Nagi says
Hi Cat – it’s there written in note 3. N x
Reply
- ANDREA CAMP says
This is delicious! Followed the recipe as directed except I left out the lemon zest. Served with rice pilaf and fresh, steamed green beans. Serve this fish, you will be beloved.Reply
- Nagi says
You may need to turn the oven up slightly – if it runs cool, the sauce will not caramelise and the meat stew slightly. N x
Reply
- Erin McClelland says
Delicious… I actually heated it up a bit… yummy either way!Reply
- ARLEN says
https://featherstonewinery.ca/product/featherstone-12-brix-verjus/
GREAT LAZY SALAD!! USED
THIS LOCAL VQA ONTARIO PRODUCT. FABULOUSReply
- Bernadette says
Made this today and had with salmon. This was delicious, definitely a keeper. ThanksReply
- Rachel says
I made this recipe using Mayo instead of sour cream to go on top of Salmon burgers. Omitted the milk too, to keep it thicker like a mayo. Everyone LOVED it. Very good!Reply
- Penny says
Traditionally I have chopped boiled eggs in this sauce recipe, it works well with the fish. P.S I have recommended recipetineatsn to so many people, the recipes are fabulousReply
- Mike says
Nagi, if I become homeless as well and live out of a car will you feed as well? 😉
Another lovely recipe – this is one of my go-to recipes now as I eat salmon more than any other meat.Reply
- Nagi says
There’s enough food for all!! N x
Reply
- Dee says
Sorry, forgot rating! 5 stars!Reply
- Nagi says
Thanks Dee!
Reply
