lemon dill sauce

This fresh, versatile, simple, creamy sauce pairs well with everything from seafood to vegetables to lamb.

Dill Sauce

sour cream (or plain Greek yogurt)

milk

lemon lemon

Dijon mustard

garlic or garlic powder

sugar

salt and pepper (to taste)

dill dill

blend the ingredients

In a medium bowl combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, and salt and pepper.  Mix well to blend and loosen the sour cream.  Stir in the minced dill.  Let sit at room temperature for 20 minutes.

refrigerate if needed.

The sauce will last for a few days in the refrigerator, though it might start to separate a bit as it sits.  Just give it a good sir before serving.

This lemon butter sauce, made with dry white wine and fresh dill, is the upgrade your next fish or chicken dish craves! Switch up your go-to weeknight dinner recipes with this 10-minute sauce or add it to your favorite veggies for a quick, healthy snack.

Lemon Butter Dill Sauce Recipe

dry white wine (or dry vermouth)

Tablespoons shallot (minced)

Tablespoons lemon juice (fresh squeezed)

unsalted butter

½ Tablespoons fresh dill (chopped)

Salt and pepper (to taste)

Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter...

whey butter

Lemon Juice

Boil wine, shallot and lemon juice in a small saucepan over high heat until reduced to ¼ cup, about 6 minutes.

Reduce heat to low and add butter, one piece at a time, whisking until melted before adding more.

Remove pan from heat. Stir in dill.

Season to taste with salt and pepper.

This creamy lemon dill sauce is delicious on grilled and roasted vegetables, salads, steamed artichokes, and more. Stored in an airtight container in the fridge, it will keep for up to 4 days.

¼ cup plain whole milk yogurt

mayonnaise

lemon juice

garlic (grated)

onion powder

dill

In a small bowl, stir together the yogurt, mayonnaise, lemon juice, garlic, onion powder, and dill. Chill until ready to use.

Serve with Roasted Asparagus, or see the blog post above for more serving suggestions.

Lemon dill sauce makes a delicious sauce for fish, chicken, and vegetables. Made of lemon, dill, garlic, and cream, this recipe is simple to make and stores easily.

Lemon Dill Sauce Recipe

garlic (minced)

chicken stock

heavy cream

unsalted butter (divided)

cayenne pepper

salt

black pepper

Add garlic, chicken stock, lemon juice, and dill to a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Reduce heat and whisk in mustard and heavy cream. Continue to cook until it thickens, making sure to whisk the entire time. Remove from heat and Whisk in butter pieces one at a time. Add cayenne pepper, salt and pepper.

This is a wonderful recipe which I always double! Be patient, takes awhile to reduce but it is sooo worth it!!!

I was looking for a lemon dill recipe to use ingredients I had on hand, didn't have heavy cream so added Greek yogurt last so it didn't separate and the flavor was just what I was hoping for! I would try it again next I time I have cream as well. I like that it uses chicken stock, which makes it a tangy and fresh sauce that wasn't overly creamy.

No problem with thickening, especially with a long whisk and since the sauce was brought to cold and then warmed carefully.
Shallots worked beautifully instead of garlic. I'll try a bit more dill next time.
A very fine recipe.

Replaced one of the cloves of garlic with the bottom part of some ramps and went a bit heavier with the lemon. Like others, give this some time - really started thickening around 16-18 minutes in. This will be excellent on a variety of dishes.

A delicious, fail-proof dish that&#39;s ready in just 20 minutes. The salmon is seared until crispy on the outside and juicy in the middle, then smothered in a divine sauce enhanced with fresh dill for a fine dining touch. Serve it with buttered potatoes for a quick yet satisfying dinner.

Salmon in Creamy Dill Sauce

salmon

garlic powder

½ tsp sweet paprika

½ tsp black pepper (divided)

salt (divided)

olive oil

garlic

onion

carrot

⅛ tsp ground turmeric

tbsp all-purpose flour

vegetable broth

dill (more for serving)

black pepper (for serving)

seasoning

Get your prep done before you start cooking: Pat the salmon fillets dry. Season both sides with garlic powder, sweet paprika, ¼ teaspoon salt and ¼ teaspoon black pepper.

chopping

Peel and grate the carrot. Dice the onion, mince the garlic cloves and chop the dill.

searing

Heat oil and butter over medium high in a large nonstick skillet. Add salmon fillets and sear 3 minutes per side. Remove from skillet onto a clean plate.

sautéing

Add carrot, garlic and onion. Sauté for 3 minutes. Add turmeric, and the remaining salt and black pepper.

simmering

Add flour and stir until incorporated. Add vegetable broth and simmer for 1 minute while stirring constantly.

stirring

Pour in cream, bring to a simmer. Add dill and lemon juice. Stir until combined. Taste and adjust salt. If the sauce thickens too much, add a splash of cream.

Return salmon to the skillet and simmer for 3 minutes. Finish off with dill and freshly ground black pepper. Enjoy!

Made this today and it is sooooo good!! I carmelized the onions for longer than the recipe called for because I really wanted to get them soft and translucent and golden, and then I added in the carrots and garlic. I served it with baby gold potatoes tossed in butter and garlic and the leftover dill, along with a Caesar salad and it was a 10/10.

Very complimentary for salmon and trout. Great drizzled over vegetables as well. Many may not know however that a brown onion is the same as a yellow onion. Commonly, stores have yellow onion bins, but not brown onion bins. My point is most people are more inclined to try a new reciepe knowing the ingredients are easily accessible. No sense making it complicated. The reciepe is very good and 
worth a try.

Served this at a dinner party and the results were nothing short of FANTASTIC!  I may eat this sauce on shoe sole!

Healthy salmon burgers grilled to perfection and served with a homemade lemon dill sauce.

Salmon Burgers with Lemon Dill Sauce

dijon mustard

shallots

capers

breadcrumbs

basil

lemon zest

hamburger buns

avocado (thinly sliced)

tomato

red onion

butter leaf lettuce (or iceberg)

Cut the salmon fillet

Cut the Salmon Fillet - If still attached, remove the skin from the fish. Cut the salmon fillet into 1-inch pieces. Trim off and discard any grey areas from beneath the fillet.

Make the patties

Make the Patties - In a food processor or blender, add salmon cubes, dijon mustard, shallots, capers, dill, salt, and pepper. Pulse and scrape down sides until coarsely ground. There should be some small chunks and not overly pureed.

Make a panade

Make a Panade - Transfer the salmon mixture to a medium-sized bowl.  Add the breadcrumbs, mix with a spatula until combined.

Form the patties

Form the Patties - Evenly divide the salmon mixture into four portions, about 7 ounces each. Shape into 4-inch wide patties, about 3/4-inch thick. Lightly brush each side of the patties with olive oil. Cover and refrigerate until ready to cook.

Salmon Patties

Make the lemon dill sauce

Make the Lemon Dill Sauce - In a small bowl, combine the mayonnaise, mustard, shallots, basil, dill, lemon zest, lemon juice, and cayenne pepper.

Lemon Dill Sauce

Grilling on the stovetop

Cook on the Stovetop - Heat a grill pan, large cast iron, or nonstick skillet over medium-high heat. Evenly grease the surface of the pan with about 1 tablespoon of olive oil. Once the oil is hot, add patties. Cook until golden brown, about 3 to 4 minutes. Flip and cook until the internal temperature reaches about 130ºF (54ºC), about 2 to 4 minutes.

Cook on the Barbecue - Heat grill over medium heat. Clean and oil the grill grates. Once hot, add the patties. Cover and cook until char marks appear, about 3 to 4 minutes. Flip, cover, and cook until the internal temperature reaches about 130ºF (54ºC), about 2 to 4 minutes.

Toast the buns

Toast the Buns - Right before serving, grill the buns cut-side down. Heat until toasted, about 2 to 3 minutes.

Add burger toppings

Add Burger Toppings - Add about 1 tablespoon of lemon dill sauce to each toasted bottom bun. Top with a salmon patty, avocado, tomato, onion, and lettuce.

Cook the Burgers

Best salmon burgers ever!! I did tweak the dill sauce slightly by adding some sour cream to lighten it up. Also, I cooked on the stove top in a skillet because it was just too hot to be grilling outside. My husband was very skeptical about trying this, and he loved it too!

Hi Jessica, May I know which brand food processor that you use? I just don’t seem to buy the right one and it’s frustrating when they don’t get the job done! Thank you for sharing it, regards Barbara

I used the Lemon Dill sauce recipe as an accompaniment to some pan seared wild sockeye salmon. It was delicious. I will try the burgers soon.

These sound wonderful. could you substitute canned salmon?

I made these tonight. I love how you use fresh salmon. I love this salmon burger! Great recipe and I will be making them again. Super easy and fast.

Hey there Jessica, 
 I was raised in North Texas in the 1950s, back when people did not count calories. Everyone in my family is skinny and live a long time no matter what we eat. My mom's recipes were never measured as you do now.
 She used canned salmon as that was all you could buy. Her salmon was made from salmon, eggs, fresh from the cow cream, bread crumbs, and black pepper
 The eggs and the cream kept them from drying out, but they were baked in the oven instead of fried.

 I had a friend who shared his grandmother's recipe for meatballs. She was from a small village in Italy and I have never heard of anything like it. 
 Mix up whatever you usually make for the meat but make it a little juicier than normal and mold it around boiled small egg yolks. You won't believe how they taste.

I never know what to do with salmon.  I buy the frozen salmon filets at Aldi because it's just me who eats it.  One salmon filet was 4oz so I divided the recipe by 5 by eye.  (not hard if you cook a lot).  
I didn't have shallots or capers so I used Chives and no capers.  
I used a small wrap instead of a bun.  
I used spinach instead of lettuce.  
This was 423 calories for me.  
I loved it so much I made it again tonight this time subbing oats for bread crumbs, greek yogurt for mayo and a cabbage leaf for a wrap.  I cut out 167 calories to bring it down to 256 calories so I added a cucumber tomato salad and the whole dinner was 293 calories.

I cooked them right in a frying pan with a tbsp of oil.  cooked in about 6-8 min.

I'M GOING TO TRY IT ,I LOVE SALMON I DON'T EAT OTHER KIND OF MEAT SO THIS LOOKS DELICIOUS  THANK YOU

Can i do this amazing recipe with chicken or beef? Cause most friends dont like salmon.

https://www.youtube.com/watch?v=NYqeQT1RN2U

These salmon burgers with homemade lemon dill sauce take the seafood sandwich to the next level. Healthy protein grilled to perfection and topped with lettuce, tomato, onions, and avocado.
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🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/salmon-burgers-lemon-dill-sauce/

🕑 INSTRUCTIONS:
00:00 Intro
00:25 Cut the salmon fillet
02:40 Make the patties
03:26 Make a panade
03:54 Form the patties
04:48 Lemon dill sauce
06:03 Grill the burgers
06:41 Toast the buns
06:50 Add burger toppings

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✅ INGREDIENTS:
--Salmon Patties
• 1 ½ pounds salmon fillet skinless
• 2 tablespoons dijon mustard
• 5 tablespoons minced shallots
• 1 tablespoon capers
• 1 tablespoon chopped dill
• ½ teaspoon kosher salt
• ½ teaspoon black pepper ground
• ½ cup breadcrumbs
• Olive oil for greasing the pan
--Lemon Dill Sauce
• ¼ cup mayonnaise
• 2 tablespoons dijon mustard
• 2 teaspoons minced shallots
• 2 teaspoons thinly sliced basil
• 2 teaspoons chopped dill
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• ¼ teaspoon cayenne pepper
--Burger Fixings
• 4 hamburger buns
• 1 avocado
• 4 slices tomato
• 8 slices red onion
• 4 butter lettuce leaves

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❤️ Thanks for watching!

These Lemon Pepper Turkey Wings are marinated in a zesty blend of lemon juice, olive oil, and spices, then oven-roasted to crispy perfection. Served with a tangy lemon dill dipping sauce, they make a flavorful and satisfying meal perfect for gatherings or a hearty family dinner.

Lemon Pepper Turkey Wings with Dill-Lemon Yogurt Dipping Sauce Recipe

lemons

turkey wings, split

⅛ cup full-fat Greek yogurt

½ lemon

garlic,

fresh dill, minced

Salt,

Black pepper,

Lemon zest,

Prepare the Marinade

In a large bowl, whisk together olive oil, lemon zest, lemon juice, fresh cracked black pepper, garlic powder, onion powder, and kosher salt until well combined.

Marinate the Wings

Add the turkey wings to the marinade, making sure they are thoroughly coated. Cover and refrigerate for 4 to 24 hours to allow the flavors to penetrate the meat.

Preheat the Oven

Heat your oven to 400°F (200°C) and prepare a baking sheet with a wire rack on top; this will allow air to circulate around the wings for even roasting.

Prepare Wings for Roasting

Remove the wings from the marinade and arrange them spaced out on the wire rack. Use paper towels to pat them thoroughly dry to help achieve crisp skin during roasting.

Roast the Wings

Place the baking sheet with the wings in the oven and roast for 45 to 55 minutes, turning them halfway through the cook time. Roast until the skin is crisp and the internal temperature reaches 165°F (74°C).

Make the Dipping Sauce

While the wings roast, combine mayonnaise, full-fat Greek yogurt, lemon zest, minced garlic, fresh dill, cayenne pepper, and salt in a bowl. Mix until smooth and allow the sauce to rest for at least 30 minutes to meld flavors.

Garnish and Serve

Once the wings are cooked, sprinkle them with additional fresh cracked black pepper and lemon zest. Serve immediately with the prepared lemon dill dipping sauce for a fresh, tangy complement.

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