Creamy Dill Salmon topped with lemon slices and sprigs of dill
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5 from 21 votes

Creamy Dill Salmon

Salmon and dill are a match made in heaven and our Creamy Dill Salmon might just be the best salmon recipe we have ever made.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch
Cuisine: British, Scandinavian
Servings: 4 people
Calories: 187kcal
Author: Dannii


  • 480 g salmon fillets
  • 4 tbsp fresh dill chopped
  • 2 tbsp whole grain mustard
  • 4 tbsp 0% Greek yoghurt
  • 1 tbsp lemon juice
  • 1 pinch black pepper


  • Place the salmon under the grill and cook for 10 minutes.
  • In a bowl, mix together the Greek yoghurt, dill, mustard, pepper and lemon juice.
  • After 10 minutes under the grill, remove the salmon and spread the yoghurt mixture over the fillets.
  • Return the coated salmon to the grill and cook for a further 5 minutes.



  • We used Greek yoghurt for the dressing, however you could swap it for creme fraiche.
  • If you want to give this sauce a little kick, then crush a couple of garlic cloves in to it.
  • You could add some crunch to the creamy sauce by mixing in one finely chopped shallot.
  • The cooked salmon will last in the fridge for about 3 days.


Serving: 1portion | Calories: 187kcal | Carbohydrates: 1g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 144mg | Potassium: 598mg | Vitamin A: 80IU | Vitamin C: 1.8mg | Calcium: 36mg | Iron: 1.1mg