Description

This creamy dill sauce perfectly complements pan-seared salmon or trout fillets, offering a tangy, herbaceous, and rich accompaniment to the delicate fish. The sauce combines sour cream, fresh dill, lemon zest, and a hint of mustard for a bright yet creamy flavor that elevates simple skillet-cooked fish into a delightful and elegant meal.

Ingredients

Scale

Dill Sauce

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

Fish

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

Instructions

Prepare the Dill Sauce: In a bowl, mix together the sour cream, Dijon mustard, garlic powder or minced garlic, fresh dill, lemon zest, lemon juice, milk or olive oil, salt, and sugar. Stir well to loosen the sour cream and create a smooth sauce. Adjust the consistency with additional milk if needed and tartness by adding more lemon juice. If possible, set aside for 10 minutes to let flavors meld; if using fresh garlic, allow 20 minutes for best flavor development.
Season the Fish: Pat the salmon or trout fillets dry thoroughly with paper towels. Season both sides of each fillet generously with salt and freshly ground black pepper to enhance the flavor and aid in forming a nice crust when cooking.
Cook the Fish: Heat the oil in a skillet over medium-high heat until shimmering. Place the fillets skin-side down in the hot skillet. Cook for about 2 minutes without moving, allowing the skin to crisp. Carefully flip the fillets and cook for another 1 1/2 minutes, or until the fish is cooked through but still moist and tender inside.
Serve: Transfer the cooked fillets to serving plates. Spoon or serve the creamy dill sauce on the side. Optionally garnish with extra fresh dill and lemon wedges for added brightness and presentation. Serve immediately for the best texture and flavor.

Notes

For a richer sauce, substitute olive oil for milk as indicated.
If using fresh garlic, allowing the sauce to rest for 20 minutes helps mellow and blend the flavors.
The cooking times are based on standard 4oz fillets; adjust if your fillets are significantly thicker or thinner.
Ensure the skillet is hot before adding fish to achieve a crispy skin.
This sauce also works beautifully with other mild white fish or shellfish.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Dish
Method: Frying
Cuisine: American

Keywords: creamy dill sauce, salmon recipe, trout recipe, skillet fish, easy fish sauce, fresh dill sauce, pan-seared salmon