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poached salmon with creamy dill yogurt sauce

Poached Salmon with Dill Yogurt Sauce

Tender, juicy poached salmon served with a creamy dill yogurt sauce that’s fresh, lemony, and light. A simple yet elegant meal that feels fancy but takes less than 30 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Poached Salmon:
  • 4 salmon fillets about 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 plain Greek yogurt
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

Step 1: Prepare the poaching liquid
  1. 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.
Step 2: Poach the salmon
  1. 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.
Step 3: Make the dill yogurt sauce
  1. 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.
Step 4: Serve and enjoy
  1. 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.