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Salmon with Creamy Dill Sauce Recipe

Salmon with Creamy Dill Sauce Recipe photo by Taste of Home

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There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream sauce is subtly seasoned with dill and horseradish so that it doesn't overpower the delicate salmon flavor. —Susan Emery, Everett, Washington

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Salmon with Creamy Dill Sauce Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Directions

Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.

Originally published as Salmon with Creamy Dill Sauce in Taste of Home February/March 2004, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Salmon with Creamy Dill Sauce

Salmon with Creamy Dill Sauce

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(11-20) of 22 reviews

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Reviewed on Jul. 27, 2012 by MLShore

Substituted Plain Greek Yogurt for Sour Cream and LOVED the Dill Sauce. Will definitely use it again!

Reviewed on Jul. 14, 2012 by bill_mt

Not enough stars available. This recipe is fantastic. I put the salmon on a piece of foil, skin side down on top shelf of bbq w/ salt, pepper and lemon. I make a foil packet of hickory chunks over a burner to get some nice smoke. Cook the salmon until done at about 300F. This gives the fish a nice light, subtle smokey taste.

I did reduce the mayo/sour cream ratio to about 2 mayo to 1 sour cream......not so tart. I added to taste a bit of black and white pepper as well as African Cayenne. Everyone who tried it agreed it was totally world class and begged for more. Truly spectacular recipe and Thank you Taste of Home for such a great offering.

Reviewed on May. 10, 2012 by Sweetpea.001

I made this last night for a birthday dinner. It was absolutely delicious! Salmon is a favorite of mine and this just melted in my mouth and I loved the combined flavors. I thought it was better than what you could have gotten in a restaurant. I will definitely be making this again. Side Note: My side dishes were steamed asparagus and tri-colored potatoes

Reviewed on Apr. 29, 2012 by Tornelllm

This was so easy and so good! I used limes instead of lemons and the fish and sauce was just wonderful.

Reviewed on Apr. 26, 2012 by iteach5

The fish was moist and delicious. My husband didn't like the onions on it, but I did! I didn't make the dill sauce, but it sounds awesome. The salmon was still great without it.

Reviewed on Apr. 12, 2012 by tlbdlb4evr

This is a dish I have made again and again. My Dad loves it and uses left over sauce on other foods. The sauce, in my opinion, does not taste good on its own, but is absolutely delicious on the fish. I have to continue to give it a SIX star rating on this 1 to 5 scale. :-)

Reviewed on Jan. 28, 2012 by navywife01

salmon cooked to perfection with outstanding dill sauce a real winning recipe

Reviewed on Jan. 10, 2012 by karynp6

This was very good, but why does my kitchen always fill with smoke when I broil things? Am I supposed to leave the oven door shut? The food was not burning or anything, but I think next time I will broil it for less time because I don't like it when the smoke alarm goes off and I have to open the doors in spite of it being winter :)

Reviewed on Nov. 04, 2011 by slbros

My family absolutely loved this recipe! I will definitely make it often, very delicious.

Reviewed on Sep. 19, 2011 by Mulberry227

Very good. Will make this again. Probably often.

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