Smoked Salmon with Creamy Dill Sauce

OK, this is 100% one of my ALL TIME favorite recipes in the WORLD!! I am not quite sure why I am only sharing just now!! Also, its so incredibly easy and there are so many ways to eat it!! I love making a creamy dipping sauce and toast points and eat it as an app! So good and pairs perfectly with a deliciously crisp white wine! Go ahead and make this for your Easter feast!!


For the salmon:

  • salmon filet
  • chopped dill
  • 1 tbsp olive oil
  • salt and pepper

For the sauce:

  • 1 cup mayo
  • 1 large tbsp chopped dill
  • 1/2 shallot, chopped
  • 1 tsp chopped capers
  • 2 dashes Worcestershire
  • 1/2 tsp sugar
  • squeeze of lemon
  • salt 
  • pepper

For the toast points

  • thin sliced white bread, cut in half


  1. Start by making the sauce! Mix all ingredients together in a large bowl! Season to taste!! Refrigerate and taste after about an hour. Add ingredients if necessary
  2. Remove salmon from the fridge. Rub with olive oil, salt and pepper. Rub a generous amount of chopped dill on top! Make a foil boat & place salmon inside. Let sit on counter until ready to grill! 
  3. Preheat oven to 425 and bake bread for about 10-15 minutes, or until crisp.
  4. Set up a grill for smoking on indirect heat. I used large chunks of mesquite wood for my smoke! Cook on 150-200 for about 1 hour or until cooked through!
  5. Remove from grill, refrigerate until ready to eat!
  6. Serve with toast points and creamy sauce!! ENJOY!

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