This creamy lemon dill sauce is the perfect companion for baked salmon, chicken, and other seafood dishes. Tangy, fresh and only takes a few minutes to put together.
One of the best ways to elevate any dish is with a homemade sauce. They are often simple to put together and call for basic ingredients.
This lemon dill sauce is loaded with fresh dill and lemon juice which adds a nice bright flavor to a main course or veggie side dish.
While it can be used on many different dishes, this sauce was made for a fresh salmon filet.
Mayonnaise: The base of this dip is mayonnaise.
Greek Yogurt or Sour Cream: Greek Yogurt will give it more of a tangy taste and sour cream is much more subtle.
Fresh Lemon juice: Use freshly squeezed lemons for this dip recipe. Concentrate will not have the same great fresh taste.
Fresh Dill Sprigs: Fresh dill is what makes this dip so good and would be the preferred choice. If using dried use 1 teaspoon for every Tablespoon of fresh.
See full information on ingredients and quantities in the recipe card.
Just a few easy steps to make this sauce.
Step 1: Take the dill sprigs and pull off all the fresh dill. Roughly chop it up.
Step 2: In a small mixing bowl add the mayo, yogurt (or sour cream) salt, pepper, and lemon. Mix well. (Image 1).
Step 3: Add in the fresh dill (Image 2).
Step 4: Mix everything with a spoon or small whisk until creamy and smooth. (Image 3).
Serve right away or chill for a couple of hours. While it certainly can be used right away the longer it chills the better it is.
💡Pro Tip: Chilling the sauce gives it time for all the flavors to come together. I recommend at least 2 hours up to overnight if you can. The longer it chills the better it gets.
🍽Ways to Serve
This lemon dill sauce can be served with different proteins or veggies. Here are some ideas:
- Steamed Salmon
- Garlic Herb Butter Salmon
- Roasted Asparagus
- Dutch Oven Potatoes
- Grilled Chicken
- Roasted Veggies
Lemon dill sauce has a base of mayonnaise, greek yogurt or sour cream, lemon and fresh dill.
While lemon dill sauce can be frozen the mayo will separate when thawing and could lead to a different texture and consistency. Just give it a good mix once thawed.
This lemon dill sauce will keep up to a week in the refrigerator in an airtight container. Do not leave this sauce out at room temperature for more than 30 minutes.
Other Sauce Recipes
Lemon Dill Sauce
- ½ Cup Mayonnaise
- ¼ Cup Greek Yogurt - or Sour Cream
- 1 Tablespoon Lemon Juice - About Half a Lemon
- 2 Tablespoons Fresh Dill - Chopped
- ¼ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
- Pinch Granulated Sugar - If it is to tart
- Remove dill leaves and roughly chop up.
- In a small mixing bowl mix all the ingredients until creamy smooth.
- Serve right away or chill for a few hours. The longer it chills the better it gets.
- Store in an airtight container for up to a week.