Salmon with a Yoghurt Dill Sauce recipe

Preparation Time: 10 minutes | Cooking Time: 15 minutes

Salmon can be quite rich and so it's often a good idea to serve it with something that cuts through all that richness - and that's where this creamy yet slightly tangy yoghurt and dill sauce works really well.


  • 500g salmon fillet, boned
  • 225ml white wine
  • 100ml fish stock
  • 100g natural yoghurt
  • 2 shallots
  • 4 tbsp. Dijon mustard
  • 4 tbsp. lemon juice
  • 1 tbsp. runny honey
  • Small handful chopped dill


  1. Finely chop the shallots. In a bowl, mix together the natural yoghurt, mustard, honey, lemon juice and dill and season with salt and pepper.

  2. Put the salmon, white wine and fish stock together in a medium saucepan. Sprinkle with the shallots, cover and cook for 10-12 minutes or until flaking easily. Drain and discard the liquor or freeze it to use at a later date. Serve with the sauce spooned over.

For a creamier sauce, think about using creme fraiche or a little double cream in the sauce. Recipe serves 2-3.

Recipe Details:

  • Author: Laura Young.
  • Published:

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