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Trust me, you’ve never tasted a cream sauce for salmon quite like this. If you are looking to elevate dinner, look no further than my dad’s Lemon Dill Salmon recipe. Flaky, tender, and practically melts in your mouth. Combing mayonnaise, mustard, lemon zest, fresh dill, maple syrup and whiskey, makes this sauce your secret weapon to the best salmon, ever.
🍣 Why You’ll Love This Lemon Dill Salmon
Easy to make: requiring just a few simple ingredients, you’ll have what tastes like a restaurant quality meal.
Flavour bomb: flaky, tender salmon, topped with the most unique and delicious creamy sauce.
Comforting & fresh: the creamy sauce gives it this comfort feel while still feeling light and refreshing from the lemon and dill.
🗒 Ingredients You’ll Need To Make Lemon Dill Salmon
Salmon fillets: I prefer to use wild sockeye salmon, but any salmon variety will work.
Mayonnaise: forms the base of the sauce which provides a rich and creamy texture.
Yellow mustard: adds a tang and subtle spice.
Maple syrup: adds a sweetness that is a crucial counterpoint to the whiskey.
Whiskey: adds a strong, warmth of flavour that works well with the maple syrup.
Fresh dill: adds a fresh and herbaceous flavour.
Lemon zest: adds a brightness that cuts through the richness of the whiskey and maple syrup.
👀 How To Make The Cream Sauce For Salmon
Lemon Dill Salmon Recipe at a Glance
- Firstly, combine all sauce ingredients together, whisk well, and refrigerate for no less than 30 minutes. Preferably an hour. Allowing the sauce to rest in the fridge will ensure the sauce thickens slightly to prevent it from running off the salmon once you begin to spread it on top.
- Next, generously season your salmon with salt and pepper.
- Then, evenly distribute the sauce over the salmon fillets.
- Finally, bake for 12-15 minutes. Just until the salmon is opaque and flakes easily when pulled with a fork.
👉🏻 Tips to achieve perfectly cooked salmon
- Fresh salmon: choosing a fresh salmon makes all the difference. If the salmon smells fishy, don’t buy it. It should smell fresh, not fishy.
- Don’t overcook: remember, once you take the salmon out of the oven it will continue to rise in temperature while it rests. Salmon is best when it’s slightly undercooked in the centre.
- Use a thermometer: generally speaking, salmon will cook in about 12 to 15 minutes in a 400-450°F (200-230°C) oven. For medium-rare, aim for an internal temperature of 120°F to 130°F (49°C to 54°C). For well-done, aim for 135°F to 145°F (57°C to 63°C).
🗒️ Variations & Substitutions
Certainly you can opt for non-alcoholic substitutions for the whiskey such as apple cider vinegar, or fresh lemon juice.
🤝 Pairs Well With
- Simple House Salad
- Flat Bean Salad
- Cacio E Pepe Orzo
- The Best Caesar Salad You’ll Ever Have
- Creamy Cucumber Salad
- Roasted Pepper Salad
🤔 FAQ’s
To begin with, the most reliable method is using an instant-read thermometer. Precisely insert the thermometer into the thickest part of the salmon fillet. Then, aim for an internal temperature of about 125-130°F for medium-rare.
For salmon fillets I recommend baking for 12-15 minutes, just until the salmon is opaque and flakes easily when pulled with a fork.
Firstly, both methods work. However, skin-on roasting is typically preferred as it adds more moisture and flavour to the salmon. Conversely, skin-off would be a great alternative if you are looking to reduce the fat content.
🍴 Leftovers? Lucky you.
Allow the salmon to come to room temperature and then store in an airtight container and refrigerate for up to 3 days. To reheat, you can microwave for 30-40 seconds. Alternatively, you can reheat on the stove, in a saucepan with a small about of water or broth. Cover to steam the salmon on low heat until warm.
👩🏻🍳 Hungry For More?
- Stuffed Onions
- Easy Cabbage Rolls
- Yogurt Marinated Chicken
- Caramelized Onion Pasta
- Beef & Broccoli Stir Fry
- Best Chicken Marinade
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Lemon Dill Salmon
Equipment
- 1 baking pan or dish
Ingredients
- 5 or 6 salmon fillets
- salt + pepper, to season the salmon fillets
- 1/3 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp maple syrup
- ¾ tbsp whiskey, I use Crown Royal
- 1 tbsp fresh dill, chopped fine
- 2 tsp lemon zest
- lemon pieces, optional to garnish
Instructions
- Begin by preparing the sauce by combing the mayonnaise, yellow mustard, maple syrup, whiskey, fresh dill and lemon zest. Gently mix to combine.
- Refrigerate the sauce for at least 30 minutes, ideally an hour.*A slightly thicker, cold sauce will adhere to the salmon better.
- Take your salmon out of the fridge and allow it to rest on the counter for at least 20 minutes before roasting.Pat dry with paper towel to remove any excess moisture.
- Preheat your oven to 400 °F.
- Next, grease a large baking pan or dish and arrange the salmon fillets skin side down. Generously season with salt and pepper.
- Evenly distribute the sauce onto the salmon fillets and spread evenly.
- Bake for 12-15 minutes, just until the salmon is opaque and flakes easily when pulled with a fork.*Cooking times will vary based on the thickness of your salmon.*See notes below for salmon cook times.
- Serve right away with a wedge of lemon if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! Only substitution was Dijon instead of yellow mustard. Best sauce ever! Served it with basmati rice and grilled carrots. Will definitely be making this again.
Hi Vera! This makes me so happy. Glad you enjoyed the recipe 🙂 – Sammy
This sauce was so delish! My young kids ate every bit and asked for more! Thanks for sharing.
What can I substitute the whiskey with? And can the sauce be used when I make the salmon differently as well (on a pan)?