HOME > Chowhound > Home Cooking >


cold sauce for roasted salmon?

Here I am again, the salmon newbie. Now I think I know how to roast/bake the salmon (thanks to Gio's post yesterday). I'll garnish the platter with sprigs of dill, slices of cucumber and thin wedges of lemon and will serve it only slightly warm or at room temperature.

I'd like to make some kind of sauce to serve alongside - something that's based on sour cream or creme fraiche?

Thanks in advance for your ideas/advice/recipes.


  1. Click to Upload a photo (10 MB limit)
  1. The first thing that comes to mind is a light green goddess...

    My Blog: http://www.epicureforum.com

    1. Some of my favorites include Wasabi mayonaise and Lemon Aoli

      1. What about something like pesto creme fraiche sauce? Just mix the two, heavy on the creme fraiche, then thin w/ cream.

        1. simple and classic is sour cream or creme fraiche mixed with peeled seeded chopped cucumber and dill, season with lemon juice and salt and pepper. Can't go wrong with sauce tartar when its made from scratch or a good remoulade with capers.
          I am also with with alaskachick in that we do a lot of wasabi mayo and salmon stands up to an aoili and is well complimented.

          i aslo serve it with a spicy pepper jelly - a little goes a long way., really with salmon its hard to go wrong if its fresh and not overcooked

          1. I usually mix up mayo and ketchup then add to taste celery salt, paprika and fresh parsely

            1. Easiest sauce ever: crème frâiche with horseradish & a pinch of salt. Excellent with salmon. I might make that tonight...

              1 Reply
              1. re: linguafood

                This is simple, different, refreshing and deelish. I've done this several times now and everyone raves about it. It turns out a wonderful pale green and looks so nice on top the salmon.
                Mango Mayonnaise
                1/3 cup lime juice
                1 clove garlic, minced
                1/2 tsp. hot chili sauce
                1/2 cup vegetable oil
                1 cup diced fresh ripe mango
                1/4 cup chopped fresh cilantro
                1 tbsp. chopped fresh mint

                Combine all ingredients in a blender until smooth. Serve along side fish.

                BTW, I should mention I'm not even all that fond of cilantro but this really is wonderful.

              2. We like a simple mustard sauce:
                Mix mayo and sour cream one-to-one then add dijon mustard to taste.

                3 Replies
                1. re: PamelaD

                  I second that; simple, easy and good plus we add honey or brown sugar and chopped fresh dill.

                  1. re: sweeterpea

                    I second your second! As a variation use good thick yogurt (like Trader Joe's greek style) and a grainy mustard. It's also good with a honey /hot mustard and then you can eliminate the sweetener.

                    1. re: lucyis

                      This sounds perfect, delicious and as easy as can be. Thanks!

                  1. Helen Rennie has a super-easy, yummy dijon-mayo-yogurt/sour cream sauce here:


                    BTW, her blog "Beyond Salmon" is fantastic for all things fish-related, especially for newbies. Enjoy!

                    1. I think a horseradish sauce is great with salmon.

                      1. I made the Chardonnay Poached Salmon from Dan Smith and Steve McDonagh. (The Hearty Boys on Food Network) ..it's accompanied by a Dill Dijon Whipped cream... Several people asked for the recipe when I made this.

                        Dill Dijon Whipped Cream:
                        1/2 cup heavy cream
                        1 tablespoon Dijon mustard
                        2 teaspoons dill, chopped
                        Salt and pepper

                        Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.

                        Transfer to a decorative bowl for serving.

                        Yield: 1 cup