This creamy lemon dill sauce is an effortless way to brighten baked salmon, grilled chicken, shrimp and roasted vegetables. It’s tangy, fresh, and comes together in just a few minutes using simple ingredients you likely already have on hand.
A homemade sauce instantly elevates any meal. This lemon dill sauce combines mayonnaise and Greek yogurt (or sour cream) with lemon and fresh dill for a bright, herb-forward flavor. It’s versatile enough to serve chilled as a dip, spooned over warm fish, or used as a creamy dressing for salads and bowls.
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🍋Ingredients
Mayonnaise: Acts as the creamy base and provides body and richness to the sauce.
Greek Yogurt or Sour Cream: Greek yogurt adds a bright tang and slightly thicker texture; sour cream yields a milder, creamier finish. Either works depending on your preference.
Fresh Lemon Juice: Use freshly squeezed lemon for the cleanest, brightest flavor—bottled concentrate won’t be as lively.
Fresh Dill: Fresh dill is recommended for its aromatic, grassy notes. If using dried dill, use about 1 teaspoon dried for every tablespoon fresh.
Seasoning: A small pinch of sea salt and a crack of black pepper balance the flavors. Optionally add a tiny pinch of sugar if the mixture tastes too sharp.
See the recipe card below for exact quantities and a printable ingredient list.
🥣Instructions
This sauce requires only a few simple steps and no cooking. It’s ideal for last-minute weeknight dinners or for meal prep.
Step 1: Strip the dill from the stems and roughly chop the fronds. Freshly chopped herbs release the best aroma and flavor.
Step 2: In a small bowl combine the mayonnaise, Greek yogurt (or sour cream), lemon juice, salt and pepper. Whisk or stir until smooth.
Step 3: Fold in the chopped fresh dill until evenly distributed.
Step 4: Taste and adjust seasoning. If the sauce tastes too sharp, add a tiny pinch of sugar or a bit more yogurt to mellow it.
Serve immediately, or for best results chill the sauce for at least 1–2 hours so the flavors meld. It will keep in an airtight container in the refrigerator for up to one week.
💡Pro Tip: Chilling the sauce helps the lemon and dill infuse into the base—if possible, let it rest for a few hours or overnight for maximum flavor.
🍽Ways to Serve
This lemon dill sauce pairs especially well with seafood but is versatile enough for many dishes. Ideas include:
- Steamed or baked salmon — spoon over the filet just before serving for a bright finish.
- Garlic herb butter salmon — a tangy contrast to rich, buttery fish.
- Roasted asparagus — use as a dipping sauce or drizzle over warm spears.
- Roasted or smashed potatoes — a creamy, herb-forward alternative to sour cream.
- Grilled chicken — as a cool accompaniment on the side or slathered on sandwiches.
- Shrimp — toss warm shrimp with a little sauce or serve as a dipping option for an appetizer.
- Roasted vegetables — carrots, Brussels sprouts, or zucchini benefit from the citrus-herb lift.
❓Recipe FAQs
A simple base of mayonnaise combined with Greek yogurt or sour cream, fresh lemon juice and fresh dill, finished with salt and pepper.
Freezing is not recommended. Mayo and dairy can separate when thawed, changing the texture. If you do freeze it, thaw slowly and whisk well before serving.
Stored in an airtight container, this sauce will keep up to one week. Avoid leaving it at room temperature for more than 30 minutes to maintain quality and food safety.
If you try this recipe and enjoy it, please leave a review in the recipe card below. I appreciate hearing how you used the sauce and any tweaks you loved.
Follow the blog for more simple sauces and easy meal ideas, and feel free to leave a comment with substitutions or pairing suggestions.
Other Sauce Recipes
- Garlic Butter Sauce for Seafood
- Lemon Garlic Aioli
- Mushroom Sauce for Steak
- Bourbon Caramel Sauce
📋Recipe
Lemon Dill Sauce
Ingredients
- ½ Cup Mayonnaise
- ¼ Cup Greek Yogurt or Sour Cream
- 1 Tablespoon Lemon Juice about half a lemon
- 2 Tablespoons Fresh Dill chopped
- ¼ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
Optional
- Pinch Granulated Sugar if sauce is too tart
Instructions
- Remove dill leaves from stems and roughly chop.
- In a small mixing bowl combine mayonnaise, Greek yogurt (or sour cream), lemon juice, salt and pepper. Stir until smooth.
- Fold in the chopped dill and taste; adjust seasoning as needed. Chill for a few hours if possible.
- Store in an airtight container in the refrigerator for up to one week.
Notes
Chill for best flavor: The sauce tastes best after resting in the refrigerator for at least an hour so the lemon and dill meld with the base.
Yogurt vs. sour cream: Use Greek yogurt for extra tang and protein; sour cream gives a softer, creamier finish.
Storage: Keep chilled in an airtight container and do not leave out at room temperature for extended periods. Freezing is not recommended due to texture changes.
Nutrition
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