This is the cool, tangy counter-punch to rich, pan-seared salmon. I used to whisk sour cream and dill and call it done—until I watched Gordon fold in a spoon of Dijon and a splash of horseradish. Suddenly the sauce cut through fat instead of burying it. This creamy dill sauce for salmon balances butter-seared fish, cold poached fillets, even salmon cakes.
Why This Version Works
- Dijon + lemon juice build acidity so the sauce doesn’t feel heavy.
- Horseradish adds subtle heat that wakes up the dill.
- Blender whisk = one bowl, no split cream.
Ingredients (makes about 1 cup)
- 180 g full-fat sour cream (or Greek yoghurt)
- 60 g mayonnaise
- 2 Tbsp fresh dill, finely chopped
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp prepared horseradish
- ½ tsp kosher salt
- Pinch white pepper
- Optional – 1 tsp lemon zest for extra brightness
Step-by-Step Method
- Blend base. In a small bowl or mini-processor combine sour cream, mayonnaise, Dijon and horseradish until smooth.
- Season. Stir in lemon juice, dill, salt, white pepper and (optional) zest. Taste; adjust salt or lemon.
- Chill. Cover and refrigerate at least 20 minutes so flavours marry.
- Serve. Spoon alongside or under hot salmon, or dollop over cold fish cakes.
Pro Tips
- Use full-fat dairy—low-fat splits when it hits hot fish.
- Finely mince dill stems as well as fronds; they carry extra flavour.
- Add lemon juice after blending to keep sauce thick.
Variations
- Caper-Dill: fold in 1 Tbsp chopped capers for briny bite.
- Avocado-Dill: swap half the mayo for mashed avocado—greener, dairy-lighter.
FAQ
Does dill sauce go with salmon? — Yes. Dill’s herbal sweetness balances oily fish while the lemon-Dijon tang cuts richness.
How to make creamy dill sauce? — Blend sour cream, mayo, dill, lemon juice, Dijon and a touch of horseradish; season and chill.
What does Gordon Ramsay put on salmon? — He often finishes with a bright herb sauce: lemon-butter, dill cream, or a caper butter glaze.
Which sauce is the best for salmon? — For weeknight speed: this creamy dill; for restaurant vibe: lemon-butter.
Serve With
- Pan-Seared Salmon
- Baked Salmon in Foil
- Warm new-potato salad or grilled asparagus
Gordon Ramsay Creamy Dill Sauce for Salmon 2-Minute Blender Method
Course: SidesCuisine: AmericanDifficulty: Easy4
10
minutes220
This is the cool, tangy counter-punch to rich, pan-seared salmon. I used to whisk sour cream and dill and call it done—until I watched Gordon fold in a spoon of Dijon and a splash of horseradish. Suddenly the sauce cut through fat instead of burying it. This creamy dill sauce for salmon balances butter-seared fish, cold poached fillets, even salmon cakes.
Ingredients
180 g full-fat sour cream
60 g mayonnaise
2 Tbsp finely chopped fresh dill
1 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp prepared horseradish
½ tsp kosher salt
Pinch white pepper
1 tsp lemon zest (optional)
Directions
- Blend sour cream, mayo, Dijon and horseradish until smooth.
- Stir in lemon juice, dill, salt, pepper and optional zest.
- Cover and chill 20 minutes.
- Serve chilled with hot or cold salmon.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.