Lemon Dill Sauce for Salmon

Name: Lemon Dill Sauce for Salmon
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1/4 cup Olivea Extra Virgin Olive Oil; 3/4 cup full-fat Greek yogurt; 3 tbsp fresh dill, finely chopped; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1 garlic clove, grated; 1 tsp Dijon mustard; 1 tbsp capers, drained and chopped (optional); 1/2 tsp fine sea salt; 1/4 tsp freshly ground black pepper

A cool, creamy lemon dill sauce that takes salmon from simple to special. Greek yogurt and extra virgin olive oil whisk together with fresh dill, lemon, and garlic into a bright, silky sauce that is just as good on chicken, potatoes, and roasted vegetables.

By Olivea Kitchen | Published June 12, 2026

Jump to Recipe

Prep 10 min

Cook 0 min

Total 10 min

Easy

Why We Love This Recipe

This is the sauce that earns salmon its dinner-party reputation. Thick Greek yogurt gives it body, fresh dill and lemon give it lift, and a steady pour of Olivea extra virgin olive oil gives it the silky texture and peppery depth that separate it from a basic yogurt dip.

Because the sauce is never heated, the olive oil goes in raw and keeps its full character, polyphenols included, among them hydroxytyrosol. The yogurt brings protein, calcium, and probiotics, the lemon adds vitamin C, and dill carries its own antioxidants along with that unmistakable fresh flavor.

Spooned over omega-3 rich salmon, it turns one of the healthiest proteins you can cook into something you actually crave.

View Nutrition Facts

Recipe Success Tips

Use full-fat Greek yogurt.

Nonfat yogurt makes a thin, chalky sauce that splits easily. Full-fat gives you the plush, creamy base that holds the olive oil in a smooth emulsion and clings properly to a fillet of salmon.

Whisk the oil in slowly.

Stream the Olivea extra virgin olive oil into the yogurt while whisking rather than dumping it in at once. The sauce should turn glossy and slightly looser, never greasy. The oil is uncooked here, so its fruity, peppery notes come straight through.

Chop the dill fine, stems out.

Dill fronds are tender but the thick stems are bitter and stringy. Strip the feathery parts, gather them tight, and run your knife through twice. Fine pieces release more flavor and keep the sauce silky.

Let it rest 15 minutes before serving.

A short rest in the fridge lets the garlic mellow and the dill perfume the whole sauce. It thickens slightly as it sits, which is exactly what you want for spooning over warm fish.

Season until it tastes bright.

Yogurt mutes salt, so this sauce needs more seasoning than you expect. Add the salt, taste, then adjust with more lemon or salt until the flavor pops instead of sitting flat and creamy.

Ingredients

servings

1/4 cup Olivea Extra Virgin Olive Oil
3/4 cup full-fat Greek yogurt
3 tbsp fresh dill, finely chopped
2 tbsp fresh lemon juice
1 tsp lemon zest
1 garlic clove, grated
1 tsp Dijon mustard
1 tbsp capers, drained and chopped (optional)
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper

Kitchen Tools You'll Need

Mixing Bowl

Whisk

Microplane

Citrus Juicer

Measuring Spoons

How to Cook Lemon Dill Sauce for Salmon

PREP

Strip the dill fronds from their stems and chop them fine. Grate the garlic to a paste and zest and juice the lemon.

MIX

Whisk the Greek yogurt, lemon juice, garlic, and Dijon in a bowl until smooth. Stream in the Olivea extra virgin olive oil while whisking, until the sauce turns glossy and pourable.

Fold in the dill, lemon zest, capers if using, salt, and pepper. Taste and sharpen with more lemon or salt, then chill for 15 minutes so the flavors settle before spooning over salmon.

Recipe Notes

Serving Suggestions

Spoon it generously over baked, grilled, or pan-seared salmon, hot or cold. It is just as good with lemon chicken, roasted baby potatoes, grilled zucchini, or as a dip for cucumber and warm pita. It is also a bright finish for a fillet of lemon butter cod.

Variations

Swap half the dill for mint or chives, add a spoonful of grated cucumber for a tzatziki-style sauce, or loosen it with a splash of cold water to make a pourable dressing for grain bowls.

More Sauces in This Family

If you keep this one in rotation, try its cousins: a creamy lemon herb tahini for bowls and vegetables, and a classic lemon vinaigrette for salads. All three lean on good olive oil, uncooked.

Storage Tips

Keep it in a sealed jar in the refrigerator for up to 4 days. It thickens as it chills; stir well and add a few drops of lemon juice or water to bring it back. Do not freeze, since yogurt separates when thawed.

Nutrition Facts per Serving

Nutrition Facts

Serving size 2 tablespoons

Calories 85

% Daily Value*

Total Fat 8g10%

Saturated Fat 1.5g8%

Trans Fat 0g

Unsaturated Fat 6.5g

Monounsaturated Fat 5.5g

Polyunsaturated Fat 1g

Cholesterol 3mg1%

Sodium 115mg5%

Total Carbohydrate 1g0%

Dietary Fiber 0g0%

Total Sugars 1g

Includes 0g Added Sugars 0%

Protein 2g4%

Vitamin C 3mg3%

Vitamin D 0mcg0%

Calcium 25mg2%

Iron 0.1mg1%

Potassium 45mg1%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

Whisked cold, this sauce keeps every drop of olive oil raw, so its polyphenols arrive exactly as bottled. For the same benefit on autopilot, the Olivea Hydroxytyrosol Supplement packs concentrated olive polyphenols into one daily capsule, fish dinner or not.

Olivea Hydroxytyrosol Supplement

$40.00

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Frequently Asked Questions

What is lemon dill sauce made of?

This version blends full-fat Greek yogurt, extra virgin olive oil, fresh dill, lemon juice and zest, garlic, and a touch of Dijon. It is a no-cook sauce that whisks together in about 10 minutes.

What sauce goes well with salmon?

Creamy lemon dill sauce is the classic pairing. The cool yogurt and bright lemon cut the richness of the fish, while dill and olive oil echo salmon's natural flavors. It works on baked, grilled, pan-seared, and even cold poached salmon.

Can I make dill sauce without mayonnaise?

Yes, this recipe skips mayonnaise entirely. Greek yogurt plus extra virgin olive oil gives you the same creamy body with a fresher, tangier flavor and a better nutrition profile.

Can I use dried dill instead of fresh?

Fresh dill is strongly recommended, since its flavor is the heart of the sauce. In a pinch, use 2 teaspoons of dried dill and let the sauce rest at least 30 minutes so the herb can rehydrate and bloom.

Why add olive oil to a yogurt sauce?

The olive oil transforms the texture from thick dip to silky sauce and adds fruity, peppery depth that yogurt alone cannot deliver. Since the sauce is never heated, a fresh oil like Olivea brings its full flavor and polyphenol content straight to the plate.

How long does lemon dill sauce keep?

Up to 4 days in a sealed jar in the refrigerator. Stir before serving and refresh with a squeeze of lemon. Freezing is not recommended because the yogurt separates when thawed.

Is lemon dill sauce healthy?

Yes. It is built on protein-rich Greek yogurt and heart-healthy extra virgin olive oil, with fresh herbs and lemon instead of sugar or mayonnaise. A two-tablespoon serving has about 85 calories.

What else can I use lemon dill sauce on?

Beyond salmon, it is excellent on chicken, roasted potatoes, grilled vegetables, grain bowls, and falafel, and it makes a great dip for crudites or warm pita. Thin it with water to dress a cucumber salad.