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Best Sauces for Salmon to Unlock Flavor - Image 2

5 Best Sauces for Salmon

Enhance your salmon with these 5 easy-to-make sauces. Perfect for weeknight dinners or special occasions, these recipes will transform your salmon dishes into culinary delights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: International
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup soy sauce for soy-ginger glaze
  • 2 tbsp honey for soy-ginger glaze
  • 1 tbsp fresh ginger grated, for soy-ginger glaze
  • 2 cloves garlic minced, for soy-ginger glaze
  • 1 tbsp olive oil for lemon-dill sauce
  • 1 lemon juice and zest for lemon-dill sauce
  • 2 tbsp fresh dill chopped, for lemon-dill sauce
  • 1/2 cup Greek yogurt for lemon-dill sauce
  • 1/4 cup mayonnaise for lemon-dill sauce
  • 1/4 cup butter for herb butter sauce
  • 1 tbsp fresh parsley chopped, for herb butter sauce
  • 1 tbsp fresh thyme chopped, for herb butter sauce
  • 1 clove garlic minced, for herb butter sauce
  • 1/4 cup balsamic vinegar for balsamic reduction
  • 1 tbsp honey for balsamic reduction
  • 1/4 cup heavy cream for creamy mustard sauce
  • 2 tbsp Dijon mustard for creamy mustard sauce
  • 1 tbsp fresh tarragon chopped, for creamy mustard sauce

Equipment

  • Small saucepan
  • Skillet
  • Whisk
  • Baking dish

Method
 

  1. For the soy-ginger glaze, combine soy sauce, honey, grated ginger, and minced garlic in a small saucepan. Heat over medium heat until the mixture thickens slightly, about 5 minutes. Brush over salmon before baking at 400°F (200°C) for 12-15 minutes.
  2. For the lemon-dill sauce, whisk together olive oil, lemon juice and zest, chopped dill, Greek yogurt, and mayonnaise in a bowl. Serve chilled or at room temperature over cooked salmon.
  3. To make the herb butter sauce, melt butter in a skillet over medium heat. Add chopped parsley, thyme, and minced garlic. Cook for 2-3 minutes until fragrant. Drizzle over hot salmon.
  4. For the balsamic reduction, simmer balsamic vinegar and honey in a small saucepan over medium heat until it reduces by half, about 10 minutes. Drizzle over salmon after cooking.
  5. To prepare the creamy mustard sauce, heat heavy cream in a saucepan over medium heat. Stir in Dijon mustard and chopped tarragon, cooking until the sauce thickens, about 5 minutes. Serve warm over salmon.

Notes

Chef's Tips:
• For a richer soy-ginger glaze, add a splash of mirin or rice vinegar.
• Avoid overcooking the salmon to prevent it from drying out.
• Serve salmon with a side of roasted vegetables or a fresh salad.
Food Safety:
• Ensure salmon reaches an internal temperature of 145°F (63°C) for safe consumption.
• Store leftover salmon and sauces in the refrigerator for up to 3 days.