Creamy Dill Sauce with Salmon or Trout
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
397 kcal
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Course
Dinner
Creamy Dill Sauce with Salmon or Trout
Description
Creamy Dill Sauce with Salmon or Trout starts by combining sour cream with Dijon mustard, garlic powder or fresh minced garlic, finely chopped fresh dill, lemon zest and juice, milk to adjust consistency, salt, and a touch of sugar to balance acidity. Allowing the sauce to sit helps meld the flavors. Meanwhile, salmon or trout fillets are patted dry, seasoned with salt and pepper, and quickly cooked skin-side down in neutral oil over medium-high heat to achieve a light crust while keeping the interior moist. After about three and a half minutes of pan cooking, the fish is plated.
The cool dill sauce served on the side adds a creamy and bright contrast to the warm fish. The dill and lemon bring herbal and citrus freshness, while the mustard delivers a subtle tang. This combination enhances the natural rich flavor of salmon or trout without overpowering it.
For serving, garnish with extra fresh dill and lemon wedges if desired. The dish pairs well with simple sides such as a fresh salad or steamed vegetables. The balance of creamy and crisp elements makes this dish light yet satisfying.
Notes suggest alternatives like Greek yogurt for sour cream to reduce fat and changes in mustard type for variation in flavor intensity. Leftover sauce is useful for dipping vegetables or bread. The sauce’s nutritional data depends on whether low-fat or full-fat sour cream is used.
Ingredients
Dill Sauce
- 3/4 cup sour cream (1)
- 2 tsp Dijon mustard 2, or hot English mustard
- 1/2 tsp garlic powder minced, or 1 small garlic clove
- 2 1/2 tbsp dill finely chopped, fresh
- 1 tsp lemon zest
- 1 - 2 tbsp lemon juice
- 2 tbsp milk (or olive oil, for richness)
- 1/4 - 1/2 tsp salt
- 1/2 tsp white sugar
Fish
- 1/2 - 1 tbsp neutral cooking oil generic cooking oil
- 4 salmon fillets 125g / 4oz each, or trout fillets
- salt
- black pepper
Instructions
- Mix the Dill Sauce ingredients together (Mix well to loosen the sour cream). Adjust consistency with milk and tartness with lemon juice. Set aside for 10 minutes if you can - if using fresh garlic, set aside for 20 min.
- Pat fish dry with paper towel. Sprinkle with salt and pepper.
- Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
- Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.
Notes
- Greek yogurt can substitute sour cream for a tangier, lower-fat sauce, but it will be less creamy.
- Hot English mustard offers a spicier kick compared to Dijon; mixing Dijon with horseradish cream is another alternative.
- Serving the sauce on the side allows dipping or spreading for bread and vegetables alongside the fish.
- The sauce keeps well and can be made ahead, improving in flavor after resting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 208g | |
| Calories | 397cal | 20% |
| Carbohydrates | 4.2g | 1% |
| Protein | 42g | 84% |
| Fat | 22.8g | 35% |
| Saturated Fat | 7.6g | 38% |
| Cholesterol | 129mg | 43% |
| Sodium | 305mg | 13% |
| Potassium | 832mg | 18% |
| Sugar | 1.1g | 2% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 170mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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