Sauces for Salmon: 14 Easy Sauces and What They Go With

Last reviewed on 4 October 2026

A good sauce does one of two jobs for salmon: it adds brightness (acid, herbs) to cut the richness, or it adds depth (butter, wine reductions, miso) to make a simple fillet feel like a finished dish. Most of the sauces below take 10 minutes or less and can be made while the fish cooks. Quantities are for about 4 fillets.

If you want flavour on the fish before it cooks, see marinades and glazes instead; for what to put next to it, see what to serve with salmon.

Quick guide: which sauce for which salmon

Bright and herby sauces

1. Lemon butter sauce

Melt 4 tablespoons butter in a small pan, add 1 grated garlic clove for 30 seconds, then take off the heat and stir in 2 tablespoons lemon juice, a little zest and chopped parsley. Season with salt. The default salmon sauce — see it in action in pan-seared salmon with lemon butter.

2. Dill yoghurt (or sour cream) sauce

Stir together ¾ cup Greek yoghurt or sour cream, 2 tablespoons chopped dill, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, a small grated garlic clove, salt and pepper. Cool and tangy; best with baked, poached or cold salmon.

3. Salsa verde

Finely chop a large handful each of parsley and basil (or mint), 1 tablespoon capers, 2 anchovy fillets (optional) and 1 small garlic clove. Stir in 1 teaspoon Dijon, 1 tablespoon red wine vinegar and about ⅓ cup olive oil. Sharp and salty; excellent with grilled or crisp-skinned salmon.

4. Chimichurri

Mix 1 cup finely chopped parsley, 2 tablespoons chopped oregano (or 1 teaspoon dried), 2 grated garlic cloves, ½ teaspoon chilli flakes, 3 tablespoons red wine vinegar and ½ cup olive oil. Season well. Rest 10 minutes before serving. Pairs especially well with grilled Cajun salmon.

5. Cucumber tzatziki

Grate half a cucumber, squeeze out the water, and mix with 1 cup Greek yoghurt, 1 grated garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil and chopped dill or mint. Good with Mediterranean-style salmon and salmon kabobs.

6. Mango salsa

Dice 1 ripe mango, ¼ red onion, ½ red pepper and 1 small chilli; add chopped coriander/cilantro, the juice of 1 lime and a pinch of salt. Sweet, sharp and fresh with spicy or grilled salmon.

Rich and creamy sauces

7. Beurre blanc

Simmer 3 tablespoons dry white wine, 2 tablespoons white wine vinegar and 1 finely chopped shallot until only about 1 tablespoon of liquid remains. Over very low heat, whisk in 8 tablespoons (115 g) cold diced butter a piece at a time until thick and glossy. Season and add lemon. Do not let it boil or it will split.

8. Creamy garlic Parmesan sauce

Soften 2 grated garlic cloves in 1 tablespoon butter, add ¾ cup cream and simmer 2–3 minutes, then stir in ⅓ cup finely grated Parmesan, a squeeze of lemon and black pepper. Add a handful of spinach or sun-dried tomatoes for a "Tuscan" version.

9. Hollandaise

The classic for poached salmon. Whisk 2 egg yolks with 1 tablespoon lemon juice in a bowl over barely simmering water until thick, then slowly whisk in 8 tablespoons (115 g) warm melted butter. Season with salt and a pinch of cayenne. Serve immediately. Because the yolks are only lightly cooked, use pasteurised eggs for pregnant, elderly or immunocompromised guests.

10. Tarragon or mustard cream

After pan-frying salmon, add a chopped shallot to the pan, then ¼ cup white wine and reduce, then ½ cup cream and 1 tablespoon wholegrain mustard (or 1 tablespoon chopped tarragon). Simmer until it coats a spoon.

Wine and savoury reductions

11. Red wine reduction

Salmon is one of the few fish that suits red wine. Soften a chopped shallot in butter, add 1 cup light red wine (Pinot Noir is ideal) and ½ cup stock, and reduce by about two-thirds until syrupy. Whisk in 1–2 tablespoons cold butter and a little thyme off the heat.

12. Madeira sauce

Similar method to the red wine reduction, using medium Madeira and chicken stock, optionally finished with a splash of cream. Nutty and slightly sweet. Full recipe: side of salmon with Madeira sauce.

13. Teriyaki sauce

Simmer ¼ cup soy sauce, ¼ cup mirin, 1 tablespoon sake (optional) and 1 tablespoon sugar or honey with a slice of ginger until slightly thickened, 3–4 minutes. Brush on at the end of cooking or spoon over. See grilled teriyaki salmon.

14. Miso butter

Mash 1 tablespoon white miso into 3 tablespoons soft butter with a little lemon zest. Put a spoonful on each hot fillet to melt. Also good stirred into a bowl of salmon ramen.