Sauce for Fresh Salmon: Yogurt, Dill, and Lemon—Ready in 5 Minutes

The best sauce for fresh salmon is a cold sauce that complements its delicate flavor: Greek yogurt, dill, lemon, and a hint of shallot, mixed together in 5 minutes. It pairs well with salmon tartare, marinated salmon, or a poached salmon steak served cold.

When the scorching October sun is still beating down on the pergola at noon, that's exactly what you feel like eating.

Ingredients for 4 people

• 250 g Greek yogurt
• 1/2 bunch of fresh dill, or 3 tablespoons, finely chopped
• 1 untreated lemon: the zest and 2 tablespoons of juice
• 1 small shallot
• 1 tablespoon olive oil
• Fine salt, white pepper
• 4 skinless salmon fillets, 150 g each, for the poached version
• For the court-bouillon: 1.5 liters of water, 15 cl of dry white wine, 1 carrot, 1 onion, 1 bay leaf, 10 peppercorns, and 1 teaspoon of coarse salt

For 2 people, halve all the quantities: 125 g of Greek yogurt is enough for the sauce, and the court-bouillon remains the same volume.

Preparation: 15 min · Cooking: 30 min · Rest: 1 hour in the refrigerator

The Step-by-Step Recipe

1. In a large saucepan, pour in the water and wine, then add the sliced carrot, the thinly sliced onion, the bay leaf, the pepper, and the coarse salt. Let it simmer for 20 minutes.
2. Meanwhile, finely chop the shallot and the dill, setting aside a few sprigs for garnish.
3. In a bowl, mix together the yogurt, olive oil, lemon zest and juice, shallot, and dill. Season with salt and pepper, then taste: the sauce should be bright and just slightly tangy.
4. Cover the sauce and refrigerate it for at least 30 minutes, to allow the dill to infuse the yogurt.
5. Reduce the heat under the court-bouillon: it should be barely simmering, not boiling. Place the fish fillets in the court-bouillon and poach them for 6 to 8 minutes, until the flesh is pearly white all the way through.
6. Drain the pavés on a rack, let them cool for 15 minutes, then cover them and refrigerate for 1 hour.
7. Serve the cold fish cakes with a generous spoonful of sauce, a few sprigs of dill, and a twist of pepper.

My Cooking Tips

• Mustard gravlax sauce for marinated salmon: Whisk together 2 tablespoons of Dijon mustard, 1 tablespoon sugar, and 1 tablespoon apple cider vinegar, then slowly drizzle in 6 tablespoons canola oil while continuing to whisk. Add 2 tablespoons dill.
• Citrus-infused virgin cocktail, for the tartare: diced segments of a pink grapefruit, the juice of half a lime, 6 tablespoons of olive oil, 1 teaspoon of pink peppercorns, and a pinch of fleur de sel.
• For a richer sauce, replace half of the yogurt with heavy cream.
• If you're going to eat salmon raw, ask for it to be extra-fresh, and if it hasn't been frozen, freeze it for 7 days at −18 °C before preparing it.

Under the pergola: how to serve

I set out a large platter in the middle of the table: the poached fish fillets, strips of cucumber, a few warm potatoes seasoned with fleur de sel, and the three sauces in ramekins. Everyone helps themselves, and—as chichourle fans—the ramekins come back empty. A nice, chilled Cassis white wine—in moderation—and our late-season lunch is a success.

Everything is prepared the day before: the yogurt sauce can be stored in the refrigerator for 2 days, tightly covered, and so can the poached salmon. The citrus vinaigrette is made at the last minute.

Your Questions

What kind of sauce can you put on fresh salmon?

A cold, tangy sauce: yogurt-dill-lemon, dill mustard (gravlax-style), or a citrus-based vinaigrette. These sauces enhance the rich flavor of the salmon without overpowering it. Save the warm, creamy sauces for salmon cooked in a skillet or in the oven.

What goes well with salmon?

Dill, lemon, cucumber, avocado, fennel, and citrus fruits are its best companions. When it comes to spices, white pepper and pink peppercorns pair very well with it. For sides, consider potatoes, rice, lentils, or a herb salad.

How do you make a crème fraîche sauce for salmon?

For the cold version, mix 20 cl of heavy cream with the juice of half a lemon, a tablespoon of horseradish or mustard, dill, salt, and pepper. It’s richer than yogurt sauce and pairs perfectly with smoked or poached salmon.

What sauce should you choose for pan-fried salmon?

Served over a steak that’s just been seared, the well-chilled yogurt-dill sauce creates a nice hot-and-cold contrast. If you prefer a sauce that coats the meat, make a cream-and-lemon reduction right in the pan. In either case, add the sauce at the very last moment.

What sauce goes well with salmon served with rice?

The yogurt-dill sauce, thinned slightly with 2 tablespoons of water, coats basmati rice very well. The citrus vinaigrette adds a more exotic touch. Drizzle it over the rice rather than the fish—the rice soaks up the sauce.