Salmon with Feta Dill Sauce Recipe

Ben Carraoli

Salmon with Feta Dill Sauce Recipe

I have to tell you, the first time I made this salmon with feta dill sauce, I was blown away by how simple yet decadent it turned out. The creamy, tangy sauce pairs perfectly with tender, juicy salmon, making it a dish I happily serve for weeknight dinners or special occasions.

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Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

4 salmon fillets 3–4 ounces each – Choose fresh, wild-caught salmon for the best flavor.
1 tablespoon lemon juice – Adds brightness and balances the richness of the sauce.
Old Bay seasoning – A classic seafood spice blend that enhances the salmon’s natural taste.
2 tablespoons butter – Use unsalted butter for precise seasoning.
1 1/4 cups heavy cream – Full-fat cream gives the sauce a luxurious texture.
1 tablespoon Dijon mustard – Adds a subtle tang and depth to the sauce.
4 oz crumbled feta cheese – Use fresh feta not pre-crumbled, for a richer flavor.
3 tablespoons chopped fresh dill – Fresh dill is essential; dried won’t give the same vibrant taste.

Method

I start by patting the salmon fillets dry and sprinkling them with Old Bay seasoning and a splash of lemon juice. This simple seasoning enhances the natural flavor of the fish without overpowering it.
Place the fillets in the air fryer at 400°F for 8–10 minutes or bake on a sheet in a preheated oven at the same temperature. The salmon should be tender, flaky, and perfectly cooked through.
While the salmon cooks, melt butter in a skillet over high heat. Add heavy cream, Dijon mustard, and a pinch of Old Bay. Bring to a boil, then reduce to medium-low and simmer for 3 minutes, stirring occasionally.
Stir in the crumbled feta and most of the fresh dill, reserving a little for garnish. Let the sauce simmer 2–3 more minutes until it thickens slightly and becomes luxuriously creamy.
Pour the sauce over the cooked salmon and garnish with the remaining fresh dill. Serve immediately for the best flavor and presentation.

Notes

I like to let the salmon sit at room temperature for 10 minutes before cooking for even doneness.
I always chop my dill fresh rather than using dried; it brightens the flavor dramatically.
When simmering the sauce, I keep an eye on the heat to prevent curdling.
I sometimes zest a little lemon over the top before serving for a fresh, tangy finish.