Creamy Dill Salmon

Salmon and dill are a match made in heaven and our 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 yoghurt, dill, lemon and mustard spread on the salmon fillets and then grilled to crispy perfection - this is a simple and delicious weeknight meal.

Salmon is always our go to when we want a healthy and protein packed meal that doesn't take longer than 15 minutes to cook. Even though we would happily eat plain grilled salmon, there is so much that you can do with it with just a few fridge staples.

Salmon has so many health benefits, so we try to eat it twice a week. It is rich in omega 3 fatty acids, a great source of protein and potassium and it is high in B vitamins. It's also one of the less "fishy" fishes and really simple to cook and super versatile. What isn't to love!

Step by step

One: Place the salmon under the grill and cook for 10 minutes.
Two: In a bowl, add the Greek yogurt, dill, mustard, pepper and lemon juice.
Three: Mix well.
Three: After 10 minutes under the grill, remove the salmon and spread the yogurt mixture over the fillets.
Four: Return the coated salmon to the grill and cook for a further 5 minutes.

Creamy dill sauce

This grilled salmon it topped with the most delicious, and simple, 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.

Other variations we have made to the creamy sauce include mixing in a couple of crushed garlic cloves, and 1 finely diced shallot for some added texture.

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.

How to tell when salmon is cooked?

This salmon takes about 15 minutes to cook under the grill, however, salmon should reach 145° F (62.8°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.

What to serve it with

Some crispy potatoes go perfectly with this salmon, so I recommend our Garlic and Rosemary Roasted Potatoes or Baked Garlic Potato Wedges. In terms of veggies, you could grill some asparagus at the same time as the salmon, or make up a batch of our Broccoli Slaw.

How long does it last for?

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.

Extra 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 in to 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.

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Recipe

Creamy Dill Salmon

Salmon and dill are a match made in heaven and our Creamy Dill Salmon might just be the best salmon recipe we have ever made.

Low Carb

4.87 from 23 votes

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Course: Lunch

Cuisine: British, Scandinavian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Allergen:

Dairy

Fish

Mustard

Servings: 4 people

Calories: 187kcal

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Ingredients

UK Metric Measures - US Customary Measures

• ▢ 480 g salmon fillets
• ▢ 4 tablespoon fresh dill chopped
• ▢ 2 tablespoon whole grain mustard
• ▢ 4 tablespoon 0% Greek yogurt
• ▢ 1 tablespoon lemon juice
• ▢ 1 pinch black pepper

Instructions

• Place the salmon under the grill and cook for 10 minutes.
  480 g salmon fillets
• In a bowl, mix together the Greek yogurt, dill, mustard, pepper and lemon juice.
  4 tablespoon fresh dill, 2 tablespoon whole grain mustard, 4 tablespoon 0% Greek yogurt, 1 tablespoon lemon juice, 1 pinch black pepper
• 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.

Notes

• 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 in to 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.

Nutritional Information

Serving: 1portion | Calories: 187kcal | Carbohydrates: 1g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 144mg | Potassium: 598mg | Vitamin A: 80IU | Vitamin C: 1.8mg | Calcium: 36mg | Iron: 1.1mg

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DisclaimerThe 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.