Salmon and dill are a match made in heaven and this Creamy Dill Salmon might just be the best salmon recipe we have ever made. It's ready in just 15 minutes too! With an easy sauce of yogurt, dill, lemon and mustard spread on the salmon fillets and then grilled to crispy perfection - this is a simple and delicious weeknight meal.
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This grilled salmon it topped with the most delicious creamy lemon and dill sauce. It is seriously crazy simple and will make you wonder why you haven't been making it already!
Greek yogurt is the base of the sauce, although you could use creme fraiche, and then we mixed in plenty of dill, lemon juice and some wholegrain mustard.
If you are looking for some other ways to use dill, then why not try our creamy Cucumber Salad or our delicious Greek Pasta Salad?
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Why You Will Love It
- Easy - This is such an easy recipe to make. Just mix the creamy dill sauce together and put it on top of the salmon.
- Delicious way to eat salmon - If you are looking to get some more oily fish in your diet, then this is a great way to do that.
- Uses up lots of dill - If you have bought dill for another recipe and you are looking for other ways to use it then this is a good recipe to use up a lot of dill.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Salmon - We used boneless, skin on salmon.
- Yogurt - This is where the creaminess comes from. Use full fat for extra flavour.
- Dill - Always try to use fresh dill, however in a pinch you can use dried dill (this work in the winter months) but it won't have the same flavour. Not a fan of dill? You could swap it for chives, parsley or even coriander. But dill is such a perfect match with lemon and salmon for a light and fresh dish.
- Mustard - We used wholegrain, but you could use Dijon mustard instead.
- Lemon juice - This adds a nice freshness to the salmon.
- Black pepper - Season.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Creamy Dill Salmon
- Step 1: In a bowl, add the Greek yogurt, dill, mustard, pepper and lemon juice.
- Step 2: Mix well.
- Step 3: Place the salmon under the grill and cook for 10 minutes.
- Step 4: After 10 minutes under the grill, remove the salmon and spread the yogurt mixture over the fillets. Return the coated salmon to the grill and cook for a further 5 minutes.
Serving Suggestions
We have served this with our Air Fryer Potato Wedges, however it also goes well with our Cheesy Potato Bake which is one of our favourites for total comfort food.
You could also keep it a little lighter and simpler with a big green salad.
Storage
Store: If you make a big batch of this and can't eat it right away, then it would be good in the fridge for about 3 days. We often shred it up and keep it in the fridge to add to pasta and salads for lunch a couple of days after.
Freeze: We wouldn't recommend freezing this salmon, because of the sauce that is on top. It doesn't defrost very well.
Dannii's Top Tips
- We used Greek yogurt for the dressing, however you could swap it for creme fraiche.
- If you want to give this sauce a little kick, then crush a couple of garlic cloves into it.
- You could add some crunch to the creamy sauce by mixing in one finely chopped shallot.
- The cooked salmon will last in the fridge for about 3 days.
- You could make this recipe with a side of salmon too.
- Other variations we have made to the creamy sauce include mixing in a couple of crushed garlic cloves, and a finely diced shallot for some added texture.
Frequently Asked Questions
Yes, you can put it on before cooking, but we like to add some extra on top before serving too, because it has more of an intense flavour when it isn't cooked.
For salmon to taste its best, you want to choose the freshest that you can. Look for salmon that is moist rather than dried out - moisture content is a good indicator of freshness and it can also tell you how carefully the fish was handled. You also want to avoid salmon with any brown spots around the edges of the fillet or side, or if the skin has started browning and curling up.
You can follow this recipe with skin on or off. We find that keeping the skin on helps to lock in the moisture though. Once the salmon is cooked the skin comes off easily.
This salmon takes about 15 minutes to cook under the grill, however, salmon should reach 145°F/63°C. For a more visual cue, you want to look out for the salmon flesh to be a little opaque and a knife should easily slide through it. Salmon thickness can vary, so if your salmon is a bit thicker and not done after the suggested cooking time, then just add another few minutes.
Yes, you definitely can. It can go from perfectly moist and flaky, to dry and overdone very quickly. So make sure to follow the guide above to make sure your salmon is perfectly cooked.
Salmon, like other fish, develops a grey-ish, brown layer of insulating fat between its skin and flesh. Yes, you can eat it, although it does have a stronger salmon flavour that some people don't like. This grey layer contains plenty of heart-healthy omega-3 fatty acids too.
Yes, you can make the sauce in advance and then keep it in the fridge until you need to use it.
More Salmon Recipes
If you've tried this salmon dill recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Creamy Dill Salmon
Ingredients
- 480 g (1 lb) Salmon fillet
- 4 tablespoon (4 tablespoon) Fresh dill - chopped
- 2 tablespoon Wholegrain mustard
- 4 tablespoon (4 tablespoon) 0% Fat Free Greek yogurt
- 1 tablespoon Lemon juice
- 1 pinch Ground black pepper
Instructions
- In a bowl, mix together 4 tablespoon 0% Fat Free Greek yogurt, 4 tablespoon Fresh dill, 2 tablespoon Wholegrain mustard, 1 pinch Ground black pepper and1 tablespoon Lemon juice.
- Place 480 g Salmon fillet under the grill and cook for 10 minutes.
- After 10 minutes under the grill, remove the salmon and spread the yogurt mixture over the fillets.
- Return the coated salmon to the grill and cook for a further 5 minutes.
Recipe Tips
- We used Greek yogurt for the dressing, however you could swap it for creme fraiche.
- If you want to give this sauce a little kick, then crush a couple of garlic cloves into it.
- You could add some crunch to the creamy sauce by mixing in one finely chopped shallot.
- The cooked salmon will last in the fridge for about 3 days.
- You could make this recipe with a side of salmon too.
- Other variations we have made to the creamy sauce include mixing in a couple of crushed garlic cloves, and a finely diced shallot for some added texture.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Haley says
Can I make this using my air fryer?
Dannii Martin says
Yes, you can.
Melineh says
This is incredibly delicious! This dish is perfect for events and gatherings.