Here’s a quick and easy recipe for salmon in creamy dill sauce perfect for two. Seasoned baked salmon paired with a sour cream sauce infused with lemon, a little bit of horseradish for some bite and some fresh dill.
Today we’ll be trying out some baked salmon in creamy dill sauce. This one’s good for a meal for two but feel free to double it if you have more to feed. Even though it sounds pretty fancy, it’s surprisingly easy to make. Liberally seasoned salmon in lemon pepper seasoning and butter is baked then paired with a sour cream sauce infused with lemon juice, a teensy bit of horseradish cream and fresh dill.
The sauce can be thick or thin, depending on how you prefer it and you can also opt to pan-sear the salmon as well. And for those that want to stay healthy with the baked option, you can leave out the butter and substitute the sour cream in the sauce with some greek yogurt. There’s plenty of options!
Let’s get started.
First we season both sides of the salmon fillets in lemon pepper seasoning, onion salt and some melted butter. Place it in a tin foil wrapped baking tray and let it bake for 15-20 minutes, depending on the thickness of the salmon.
The standard rule of thumb is to cook for 10 minutes per inch of thickness which is measured from the salmon’s thickest point. Ideally, the salmon is perfectly cooked when it flakes easily with a fork.
While that’s baking, we’ll make the sauce. Combine the sour cream, mayonnaise, horseradish cream, lemon juice, fresh dill, garlic salt and pepper to taste and mix to form a smooth, thick sauce. If you prefer your sauce thinner, just add a couple teaspoons of milk till you get it to the consistency you want. For this recipe, I decided to go with the sauce as is. Another thing to note is if you prefer a low fat option, you can try substituting sour cream with greek yogurt.
If you want something to do with the horseradish cream you have leftover, try out this slow cooker French Dip sandwich recipe.
Once the salmon is cooked, serve it with the dill sauce and you’re done!