Broiled Salmon with Maple-Dill Sour Cream Sauce
Broiled salmon fillets topped with a bright maple-Dijon sour cream sauce brightened by fresh lemon and dill. The quick, hands-off cooking method keeps the fish tender and moist while the tangy-sweet sauce complements the rich salmon. Perfect for weeknight dinners or easy entertaining when you need something elegant but minimal effort.
Ingredients
- 36 ounces salmon fillets, boneless and skinless
- salt, to taste
- black pepper, freshly ground, to taste
- ⅓ cup light sour cream
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon fresh dill, minced
- 1 teaspoon lemon zest, grated
- ¼ teaspoon salt, for sauce
- ¼ teaspoon black pepper, for sauce
Instructions
- 1
Preheat broiler.
- 2
Season salmon fillets lightly on both sides with salt and pepper.
- 3
Spray a baking sheet with cooking spray and place salmon on it.
- 4
Broil 4 to 6 inches from heat source for about 4 minutes per side until fish flakes easily but remains slightly pink in center.
- 5
While fish cooks, whisk together sour cream, maple syrup, mustard, lemon juice, dill, lemon zest, salt, and pepper in a small bowl.
- 6
Remove salmon from oven and drizzle with sauce.
- 7
Serve immediately.
Tips
Watch salmon closely while broiling; cooking time varies by fillet thickness and broiler intensity. Fish continues cooking after removal, so pull it at slightly underdone for best texture.
Make the sauce while fish broils to streamline timing. Sauce can be prepared up to 2 hours ahead and chilled; stir before serving.
Use a meat thermometer if uncertain: salmon is perfectly cooked at 120-125F internal temperature for medium-rare doneness.
Good to Know
Leftover salmon keeps refrigerated up to 3 days in an airtight container. Sauce stores separately for 4 days. Both can be reheated gently or served cold.
Prepare sauce up to 2 hours ahead. Salmon is best served immediately after broiling but can be made up to 1 hour ahead and served at room temperature.
Serve with roasted vegetables, steamed potatoes, or a crisp salad. Pairs well with Sauvignon Blanc or Pinot Noir.
Common Mistakes
Broil too long to avoid dry, overcooked salmon; remove when still slightly pink in center as residual heat continues cooking.
Oversalt initially to avoid overly salty dish; the sauce includes additional salt so season fish sparingly.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I bake instead of broil?
Yes. Bake at 400F for 12-15 minutes depending on fillet thickness, until fish flakes easily. The broiler method produces a slightly firmer exterior; baking yields a more even, gentle cook.
Can I freeze the sauce?
The sauce freezes up to 2 months but may separate slightly upon thawing; whisk well to recombine. Freezing salmon fillets is possible but not recommended within 24 hours of cooking; freeze raw fillets instead.
What if I don't have fresh dill?
Substitute tarragon, chives, or parsley at same volume. Tarragon will shift flavor toward anise; chives offer mild onion notes. Dried dill is less ideal but use 1 teaspoon if necessary.