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.
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, 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 ½ cup sour cream, substitute with Greek yogurt ⅓ 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 develop.
More sauce recipes for fish
Parsley sauce Lemon butter sauce The best homemade tartar sauce
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Baked salmon in foil Baked cod with tomatoes Crispy fish burger Instant pot cod Honey garlic salmon Air fryer cod Parmesan crusted salmon Air fryer frozen fish sticks If you made this easy sauce for salmon recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
