In the Kitchen: Salmon in Yogurt Dill Sauce

by | In the Kitchen, Meals, Recipes

Stuffed Artichoke Bottoms

Salmon in Yogurt Dill Sauce

By John McHugh, Ocaid Photography


Our favorite photographer, John McHugh from Ocaid Photography shares with us a simple, healthy recipe that is easy to make, tastes delicious, and will impress your family and friends. — EH Stafford

Ingredients – Sauce

3 Tbsp          Dijon mustard

½ Cup          Plain low-fat yogurt

2 Tbsp          Olive oil

1 Tbsp           Chopped fresh dill (freeze-dried dill also works)

¼ Cup           Chopped Green Onions (Scallions)

1 Tbsp            White Wine Vinegar

Fresh Ground Pepper to taste


Ingredients – Salmon

4 filets             (8-10 oz. each) Salmon

1 Bay leaf

Wine for poaching (I prefer a Riesling or a Moselle but any decent white will work.)




In a small non-aluminum saucepan, whisk together the mustard, yogurt, oil, dill, green onions, pepper, and vinegar. Set it aside.

In a microwave safe poacher put the filets, with enough wine to almost cover the filets and ½ again as much water as wine to cover the filets. I include a bay leaf and some pepper corns. Microwave at high until the salmon is still a little rare in the center.

Over low heat, whisk the yogurt sauce until it is warm, but do not let come to a boil.



To serve

Place some sauce in a plate. Set a filet on the sauce. Garnish with dill.

I serve this with a side of baby peas or asparagus depending on my audience. I prefer peas – some don’t!






Printable version of this recipe

In the Kitchen series – Salmon in Yogurt Dill Sauce



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