This easy dill cream sauce is the perfect topping for salmon! Whether it’s grilled, pan-fried, or baked, your salmon will taste amazing with this creamy dill sauce.
For more delicious baked salmon recipes, head on over to my posts for Baked Salmon with Creamy Avocado Sauce, Best Oven Baked Salmon, and Baked Honey Cilantro Lime Salmon in Foil.
You ever find a food you really like and then you just basically don’t stop eating it? That’s where I am with salmon right now in my life. These days I’m eating salmon weekly at the very least. I’ve always been fond of seafood and in particular salmon, but lately I can’t. get. enough. This baked salmon is so perfectly seasoned and so tender it will just fall apart with the touch of a fork. And the sauce…a creamy lemon and dill sauce you’ll want to smother over all of your food from here on out.
Why This Recipe Works
That salmon – Salmon is as easy to back as it is to eat. The key is to pay attention to how to cook salmon in the oven. You don’t need to overbake salmon, only 15 minutes at 400 degrees in the oven (with a little extra broil at the end if you like those crispy edges) is all you need for the most perfect baked salmon.
That sauce – And let’s not forget the creamy dill sauce for salmon. The salmon is amazing, but the sauce takes the whole dish to another level. Plus, the sauce is so easy to make, and it keeps in the fridge, too, so you can go ahead and double the recipe, so you have enough sauce to pour over all the things all week long. This really is the best sauce for salmon!
Easy clean up – The key to the easiest clean-up is to line your baking sheet with foil first before laying down the salmon and baking it. Then, when you’re all done all you have to do is roll up the foil, dispose of it and maybe give the pan a quick rinse. Or it might be totally spic-and-span. Either way, it’s a win!
Great for leftovers – If, and that’s a big “if,” you have any leftovers, this baked salmon is great the next day too! I like to mix up how I eat it though…it’s great on salads, in sandwiches, on top of eggs, and more!
Here’s How You Make It
Ready to make an amazingly delicious dill sauce for salmon? Let’s do it!
- First, go ahead and preheat your oven to 400 degrees. Then, take out a large, rimmed baking sheet and line it with nonstick foil. Add salt and pepper to both sides of the salmon, then add the salmon to the prepared pan. Fold the foil up around the salmon to create “walls” so that none of the juices spill out.
- In a bowl, whisk together the melted butter, lemon juice, honey, garlic, and dried dill. Pour this sauce over the salmon on the pan. Add the sliced lemons on top of that.
- Pop the baking sheet in the oven for 15 minutes. Then, switch the oven to “broil” for 3-5 minutes to darken the edges of the baked salmon.
- While the salmon bakes, you can go ahead and make the creamy dill sauce. Simply stir together the Greek yogurt, mayo, lemon juice, dill, and pepper. Then, add the milk just 1 tablespoon at a time until mixture is very smooth.
- When the salmon is done baking, pull it out of the oven and spoon the juices that are in the pan over top of the salmon. When serving pieces of the baked salmon, top with the creamy dill sauce. Garnish with more pepper, lemon wedges for squeezing, and fresh dill if you like.
- The creamy dill sauce for salmon can be made ahead of time and stored in airtight container in fridge up to 24 hours in advance.
- This baked salmon will keep in an airtight container in the fridge for up to 5 days.
- You do not need to add the broiling step if you don’t want those crispy baked salmon edges. However, you’ll want to make sure the salmon is cooked all the way through before taking it out of the oven (though it can still be somewhat lighter in the middle and still be safe). If you’re not sure if your salmon is done cooking or not, leave it in the oven to bake until a meat thermometer reads 145 degrees.
- If you are using a slab of salmon that still has the skin on, it’ll be easy to remove the skin from the baked salmon after it cooks. You can cut the salmon and remove the skin before serving or lift the whole piece up and pull the skin right off and discard before serving.
Dill Cream Sauce Recipe for Salmon
- 1 large side of salmon - or 4 to 6 4-6 ounce salmon fillets
- salt and pepper - to taste
- 1 lemon, thinly sliced - plus juice of 1 medium lemon (about 3 tablespoons)
- ½ cup butter - melted
- 4 tablespoons honey
- 1 tablespoon minced garlic
- 1 teaspoon dried dill
Creamy Dill Sauce
- ⅓ cup plain greek yogurt - (or sour cream)
- ⅓ cup mayo - (i use reduced fat)
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh dill - plus additional for topping
- ⅛ teaspoon black pepper
- milk to thin - as needed
- Preheat oven to 400 degrees and line a large baking sheet with nonstick foil. Season salmon generously with salt and pepper on both sides and place on prepared pan. Fold foil up around the sides slightly to create “walls” around the salmon to keep the juices from running out.
- In a small bowl whisk together melted butter, honey, juice of lemon, garlic, and dried dill. Pour sauce over salmon. Add sliced lemons over salmon.
- Bake for 15 minutes, then broil for 3-5 minutes until edges begin to darken.
- While salmon is baking, prepare the sauce by stirring together greek yogurt, mayo, lemon juice, dill, and pepper. Add milk 1 tablespoon at a time until mixture is very smooth.
- When salmon is finished cooking, spoon sauces from the pan over the salmon. Serve pieces of salmon with creamy dill sauce and garnish with additional black pepper, lemon wedges, and fresh dill.
Cant print recipes!
Hi Elise – I’m sorry you’re having trouble printing. There is a print button on the recipe card that will open a new window with just that card included – from there you should be able to go to file>Print.
Salmon did not glaze, everything slid off. going to try this again, but in a different way.
Why did i thinly slice a lemon and reseRve 3 tbs of juice?
Hi DeeDee- You use the thinly sliced lemon on top of the salmon after its prepared. (step 5) The lemon juice is used in Step 4 when preparing the sauce for the dish! Hope this helps. 🙂
I agree with dee dee. Step 4 and 5 Regarding the lemon and juice not easily understood
What waS the 3 tbsps of lemOn juice for ? 3 ingredients down the lIst
The lemon slices are to be added on top of the salmon! There was a typo that is fixed where the lemon juice should be added! Thank you for pointing that out!
Sorry, Im Still not sure where the “juIce of 1 lemon – approx 3 tablespoons” Comes into play. Its not ParT of the honey mixture and the topping has its own “1 tbs of lemon juice” .. i cant seem to Find where it is relevant in the recipe directions
Sorry about that error, Kerry! Thanks for pointing that out. It is fixed and you can now find it in step 2!
This recipe did not work for me. The combo of honey sweet Glace with the tart yogurt dill sauce did not compliment each other. I cooked a large 2 pound piece of salmon, and 1/2 cup of melted butter resulted in fish swimming in butter.
Sorry to hear that you weren’t completely satisfied with this- thanks for your input!