Salmon with Creamy Dill Sauce

Salmon with Creamy Dill Sauce

Made  times
Good EatNZ 96

"I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers."
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45 m servings 420 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 695 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
  2. Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
  3. Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
  4. While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.


  1. 43 Ratings

Most helpful positive review

I love this recipe and so did my young children! I did have some substitutions. I didn't use the onion salt or lemon wedges, but used garlic powder and lemon pepper on the salmon, in addition ...

Most helpful critical review

I followed this recipe exactly but I have to say I wasn't too pleased with the flavour. It just tasted like mayo and sour cream. Me and my family didn't like it that much, and I won't be makin...

I love this recipe and so did my young children! I did have some substitutions. I didn't use the onion salt or lemon wedges, but used garlic powder and lemon pepper on the salmon, in addition ...

This was really good! I left out the butter and drizzled a dill, fennel flavored olive oil instead. I baked this on the BBQ instead of the oven and served it with orzo, chopped red pepper, gree...

The sauce was excellent. I will make it again. The capers were so yummy. I also used that dill in the tubes. So tasty.

I have never reviewed a recipe. This one was a MUST! This was the BEST dill sauce I have ever had. I have tried replicating a local restaurant's sauce with no luck...which was the only reason I...

We really liked both the salmon and the sauce. I did double the dill and add 1/2 tsp of black pepper, while omitting the wine because I didn't have any on hand. The only thing keeping this fro...

Awesome recipe. I love salmon, but suck at cooking it so I've always had to buy the pre-done stuff which is not all that good or pay for an expensive restaurant dish that is good, but not someth...

Made this tonight and everyone seemed to love it. I used green onions instead of regular onions and chicken broth instead of the wine but otherwise followed the directions. I made extra sauce to...

Very good...I did not have wine, so used a little vinegar instead,also a little sugar.

Great recipe. I skipped the capers and used prepared mustard instead of horseradish since that's all I had on hand. As others have mentioned, don't feel you need to follow this recipe verbatim. ...

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