Salmon is on our regular dinner rotation. Its delicious, and you really can’t beat the health benefits of those omega 3 fatty acids! With that in mind, I’m always looking for new sauces to prepare with it so we don’t get bored. This creamy dill garlic sauce is a great recipe to have in your repertoire. Another great salmon glaze is my Easy Salmon Glaze which is more of a sweet glaze, but this time around I was wanting something more savory, and creamy.
We are very lucky that we live in a region where we can get fresh sockeye salmon in the Fraser river which is relatively close to us. Hubby hasn’t fished before, but this year he decided to give it a try with some friends. They have a limit on what they can catch in a day (2 fish).
I really like sockeye, as its such a beautiful vibrant color, but with a relatively mild taste and not too fatty.
Wild fish is something I would spend the extra money on, versus farmed fish…which is not even close to the same quality. So if you can get your hands on fresh wild fish, do it! Vacuum pack it, put in the freezer, and it will last for up to a year. If its not sealed that well, I’d recommend you consume it within a few months.
For this sauce, I wanted it to have lots of flavor, and not use mayo. So I used greek yogurt and it turned out great! This is really easy to make, and only a few ingredients! I hope you enjoy it too!
We gobbled it up, and my 2 year old loved it too. Do your kids like salmon? My 5 year old isn’t a fan yet, but hopefully that changes!
- 3 tsp fresh dill, chopped
- ½ cup non-fat greek yogurt
- 2 large cloves garlic, chopped
- ¼ tsp salt
- ¼ tsp pepper
- Preheat your oven or BBQ to 400 degrees F.
- Mix together all the ingredients in a small bowl.
- Slather on salmon fillet.
- Place salmon fillet on broil pan (if cooking in oven), or tin foil (if cooking on BBQ)
- Bake at 400 degrees for 20-25 minutes until fish is cooked through.
- *Cooking time with vary depending on the size and thickness of your fish