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Moist Salmon with Dill Sauce

This lovely moist salmon topped with a mild and creamy dill sauce can be ready in minutes. And because it’s cooked in packets on the grill, cleanup is fast too, says Mary Relyea of Canastota, New York.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 6 salmon fillets (4 ounces each)
  • 1/2 teaspoon plus 2 tablespoons snipped fresh dill, divided
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 2/3 cup reduced-sodium chicken broth
  • 1/3 cup evaporated milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice


  • Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Sprinkle with 1/2 teaspoon dill and pepper. Fold foil around salmon and seal tightly.
  • Grill, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork.
  • In a small saucepan, combine the cornstarch, broth, milk, mustard, lemon juice and remaining dill. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
  • Open foil packets carefully to allow steam to escape. Serve salmon with dill sauce.
Nutrition Facts
1 each: 238 calories, 13g fat (3g saturated fat), 71mg cholesterol, 213mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

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Average Rating:
  • cwbuff2
    Dec 13, 2012

    Easy and good.

  • dmv60
    Sep 26, 2012

    I baked my foil packets in a 450 degree oven for 12 minutes. Very moist. The fresh dill sauce is really good.

  • nsalb
    Mar 16, 2011

    awesome, easy sauce. Definitely a keeper!

  • plumcrazy__Alta
    Mar 10, 2011

    I love both salmon and dill so it should be good.

  • Pinstripes
    Mar 10, 2011

    YUM. Made the sauce with Tilapia, worked very well there too.

  • shutyomouth
    May 21, 2009

    This was absolutely delicious. The only problem I had was that I didn't use reduced sodium broth and the sauce turned out a little salty for my taste. I recommend that you definitely use the reduced-sodium broth when you're making the sauce for this dish. Other than that its fabulous

  • burgers
    Mar 31, 2009

    No comment left