There’s something magical about a dish that looks elegant but takes barely any effort to make. That’s exactly what this Poached Salmon with Dill Yogurt Sauce delivers — tender, melt-in-your-mouth salmon paired with a cool, creamy, lemony dill sauce that feels fresh, light, and just a little fancy.
I’ve made this recipe countless times, and every time it hits the table, it gets that little “wow” moment — even though it’s made with the simplest ingredients. Think of it as the kind of meal you’d serve at a dinner party but still want to eat in your pajamas on a quiet Tuesday night.
Why Poached Salmon Works So Well
Poaching salmon is one of those techniques that sounds intimidating but is actually foolproof. Instead of frying or baking, the salmon gently simmers in a flavorful liquid — usually water, broth, or a mix with wine and lemon slices. The result? Buttery soft fish that practically melts under your fork.
No crust, no crisp edges, no fuss. Just juicy salmon infused with the delicate flavor of herbs and citrus.
And when you pair it with a tangy dill yogurt sauce, it becomes something worth repeating every week.
The Magic of Dill Yogurt Sauce
Let’s talk about the star that brings it all together — that creamy, herby dill sauce for salmon.
This sauce is simple yet surprisingly bold. It’s built on plain Greek yogurt for a velvety base, with lemon juice for brightness and fresh dill for that unmistakable aromatic kick. A touch of garlic and Dijon mustard make it more complex without overpowering the salmon.
You can drizzle it over hot salmon straight from the pan, or spoon it cold over chilled poached salmon for a light summer lunch.
I’ve even used leftovers as a dip for veggies or as a spread in sandwiches — it’s that good.
Ingredients You’ll Need

For the Poached Salmon:
- 4 salmon fillets (around 6 oz each)
- 2 cups water
- 1 cup vegetable or chicken broth
- 1 lemon, sliced
- 1 small onion, sliced
- 2 sprigs fresh dill
- 1 bay leaf
- Salt and pepper to taste
For the Dill Yogurt Sauce:
- 1 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Step-by-Step Instructions
1. Prepare the poaching liquid
In a large skillet or shallow pan, add water, broth, lemon slices, onion, dill sprigs, bay leaf, and a pinch of salt and pepper. Bring everything to a gentle simmer. You want steam, not bubbles — that’s the secret to keeping the salmon tender.
2. Poach the salmon
Add the salmon fillets skin-side down. The liquid should barely cover them. Let them simmer gently for about 10–12 minutes, depending on the thickness. Don’t boil — gentle is key.
You’ll know they’re done when the flesh flakes easily with a fork but still looks moist.
3. Make the creamy dill sauce
While the salmon poaches, mix Greek yogurt, chopped dill, lemon juice, Dijon mustard, garlic, olive oil, and a little salt and pepper in a bowl. Stir until creamy. Adjust seasoning — if you like it tangier, add more lemon juice. Want a little heat? Add a pinch of cayenne.
4. Serve and enjoy
Lift the salmon carefully from the liquid with a slotted spatula. Plate it with a spoonful of creamy dill sauce over the top or on the side. Garnish with extra dill and a lemon wedge.
That’s it — a gorgeous poached salmon with dill yogurt sauce ready in less than 30 minutes.
Tips for Perfect Poached Salmon
- Keep it low and slow: Boiling ruins the delicate texture. Gentle simmering makes all the difference.
- Use fresh dill: Dried dill just doesn’t have that same bright, herbal lift.
- Chill it for later: Cold poached salmon tastes incredible served with yogurt dill sauce on a salad or open-faced sandwich.
- Don’t skip the lemon: It balances the creamy sauce and cuts through the richness of the salmon.
Serving Ideas
This dish is incredibly versatile.
Serve warm with roasted asparagus or baby potatoes for a cozy dinner. Or chill the salmon and serve it with cucumber ribbons, cherry tomatoes, and a dollop of lemon dill sauce for a refreshing lunch.
I’ve even used leftover salmon with creamy dill sauce tucked inside wraps — perfect for picnics or quick work lunches.
Why You’ll Love This Recipe
- It’s simple — no fancy tools or techniques.
- It’s healthy — rich in protein and omega-3s, with a light yogurt-based sauce.
- It’s quick — ready in under half an hour.
- It’s flavorful — every bite tastes fresh, creamy, and balanced.
Storage and Make-Ahead Tips
You can make the dill sauce up to three days ahead. Just store it in the fridge in a sealed jar. The flavors actually deepen overnight.
The poached salmon itself can be cooked in advance and kept chilled. Serve it cold with extra salmon dill sauce for a refreshing meal that’s just as good the next day.
Variations to Try
- With Cucumber Sauce: Mix chopped cucumber into the yogurt for a poached salmon with cucumber sauce twist.
- With Sour Cream: Swap half the yogurt for sour cream for a richer salmon with sour cream dill sauce.
- Add Capers: They add a briny pop that complements the lemon and dill.
- Make it lemony: Double the lemon juice for a salmon lemon dill cream sauce vibe.

Poached Salmon with Dill Yogurt Sauce
Ingredients
Method
- In a large skillet, combine the water, broth, lemon slices, onion, dill sprigs, bay leaf, salt, and pepper. Bring to a gentle simmer over medium heat.
- Place the salmon fillets skin-side down in the simmering liquid. Make sure they’re just covered by the liquid. Let them poach gently for 10–12 minutes, or until the fish flakes easily with a fork. Don’t let it boil.
- In a bowl, whisk together Greek yogurt, chopped dill, lemon juice, Dijon mustard, minced garlic, olive oil, and a pinch of salt and pepper. Stir until smooth and creamy. Adjust taste if needed — add more lemon for tang or dill for freshness.
- Carefully lift the salmon from the pan and plate it. Spoon the dill yogurt sauce on top or serve on the side. Garnish with extra dill and lemon wedges.
Notes
- Don’t let the liquid boil — it’ll make the salmon tough. Keep it just below a simmer.
- The dill yogurt sauce also makes a great dip for veggies or as a sandwich spread.
- You can make the sauce ahead of time and store it in the fridge for up to 3 days.
- This dish tastes amazing cold too — perfect for meal prep or light summer lunches.
Frequently Asked Questions
Q: Can I use frozen salmon for this recipe?
Yes, just thaw it fully before poaching. Frozen salmon can release extra water, so pat it dry first.
Q: Can I use other fish besides salmon?
Definitely. This method works beautifully with trout, halibut, or cod. Any firm, mild fish works well for poached fish recipes.
Q: Can I make the sauce dairy-free?
Yes. Use coconut yogurt or a dairy-free alternative. It’ll still be creamy with a fresh dill punch.
Q: What’s the best way to reheat poached salmon?
I don’t usually recommend reheating it hot — it dries out easily. Instead, enjoy it cold or let it come to room temperature.
Q: How long does poached salmon last in the fridge?
About 2–3 days, tightly sealed. The dill cream sauce lasts about the same.
Final Thoughts
This poached salmon with dill yogurt sauce proves that elegance doesn’t have to mean complicated. It’s the kind of recipe that looks impressive but feels effortless.
It’s perfect for spring dinners, light summer lunches, or anytime you want a quick yet refined meal that leaves you feeling good. So next time you’re craving something fresh and satisfying, grab a few salmon fillets and some dill — you’ll be glad you did.