Dinner

Creamy Dill Sauce with Salmon or Trout Recipe

ByNoah Steele April 30, 2026April 30, 2026

Introduction

This creamy dill sauce pairs beautifully with tender salmon or trout fillets, adding a fresh, tangy flavor that’s perfect for a light, elegant meal. Easy to prepare and bursting with herbs and lemon, it’s a delightful complement to your fish.

The image shows a cooked salmon fillet on a white marbled surface, lightly seasoned and topped with a thick, creamy white dill sauce that covers the middle part of the fish. A small sprig of fresh green dill decorates the sauce. In the blurred background, there is a slice of yellow lemon, a few lemon wedges, and a white bowl filled with thin cucumber slices. A spoon with extra sauce and a small copper container of sauce are also visible. The colors mainly include pink from the salmon, creamy white from the sauce, bright green from the dill and cucumber, and yellow from the lemon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup sour cream
2 tsp Dijon or hot English mustard

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

1/2 – 1 tbsp oil
4 salmon or trout fillets (125g / 4oz each)
Salt and pepper, to taste

Instructions

Step 1: In a bowl, mix together sour cream, mustard, garlic, fresh dill, lemon zest, lemon juice, milk (or olive oil), salt, and sugar. Stir well to loosen the sour cream and combine all ingredients. If possible, let the sauce rest for 10 minutes to develop flavor; if using fresh garlic, allow 20 minutes.
Step 2: Pat the fish fillets dry with a paper towel. Season both sides with salt and pepper.
Step 3: Heat the oil in a skillet over medium-high heat. Place the fish fillets skin side down in the skillet. Cook for 2 minutes, then carefully flip and cook the other side for 1 1/2 minutes until cooked through.

Step 4: Remove the fish from the skillet and transfer to serving plates. Serve immediately with the creamy dill sauce on the side. Garnish with additional fresh dill and lemon wedges if desired.

Tips & Variations

For a richer sauce, substitute olive oil instead of milk.
Adjust the lemon juice to your preferred level of tartness to brighten the flavor.

If fresh dill is unavailable, dried dill can be used but reduce quantity by half for best flavor.
Try adding a teaspoon of capers or chopped green onions to the sauce for an extra zing.

Storage

Store any leftover dill sauce in an airtight container in the refrigerator for up to 3 days. Reheat fish gently or enjoy cold as leftovers. The sauce is best served fresh but can be stirred before serving if it separates.

How to Serve

The image shows two cooked salmon fillets on a white marbled surface, with the front fillet topped with a thick, creamy white sauce speckled with green herbs and garnished with a small sprig of fresh dill. The salmon is a light pink-orange color, with a slightly crispy texture visible on the surface. In the background, there are two lemon wedges, one upright and the other lying down, adding a bright yellow contrast. To the left, there is a white bowl with thinly sliced green cucumber ribbons, and in the right background, a copper container holds more creamy sauce with a spoon resting next to it. The scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this sauce with other types of fish?

Yes, this creamy dill sauce works well with many mild-flavored fish like cod, haddock, or tilapia. Adjust cooking times based on the thickness of the fillets.

Is it possible to make this sauce dairy-free?

To make a dairy-free version, substitute the sour cream with a plant-based alternative and use olive oil instead of milk. The sauce will still be flavorful and creamy.