Salmon with creamy dill white wine sauce is a Nordic-style dish made with oven-baked salmon served with a rich cream sauce flavored with dill, white wine, and butter. It is commonly served with vegetables and potatoes, creating an elegant yet approachable seafood dinner.

This creamy dill salmon recipe combines simple ingredients with classic Nordic flavors. The smooth sauce, tender salmon, and fresh herbs make it suitable for both everyday meals and relaxed dinner gatherings.

A Seasonal Favorite in My Kitchen

This is one of my favorite salmon dinners when I want something comforting yet elegant. The creamy dill sauce pairs beautifully with salmon, while asparagus and buttery new potatoes complete the meal without making it overly heavy.

I grow asparagus in my own garden, although it is still too early to harvest it at the moment, so I used store-bought asparagus for this recipe. Both green and white asparagus work very well here. Green asparagus brings freshness to the plate, while white asparagus has a softer flavor that pairs especially nicely with the creamy sauce.

Although I often make this dish when asparagus is available, it works beautifully throughout the year with other vegetables as well.

Why This Salmon Dish Works So Well

The balance of flavors is what makes this dish stand out. The salmon is mild and rich, while the sauce adds acidity from white wine, gentle sweetness from cream, and freshness from dill. Butter gives the sauce a smooth finish.

In addition, the vegetables complete the meal. New potatoes add comfort and substance, while asparagus brings freshness and seasonality to the plate.

If you enjoy salmon dishes like this, you may also like my oven-baked salmon or Finnish salmon soup (Lohikeitto). You can also find more inspiration in my Finnish recipes category.

A Versatile Nordic Dinner

This dish works equally well for everyday cooking and entertaining guests. The salmon is simple to prepare, while the sauce adds an elegant touch without requiring complicated techniques.

In addition, the recipe adapts easily to different seasons and ingredients. If asparagus is not available, green beans or cauliflower work very well alongside the salmon. Waxy potatoes are also an excellent alternative to Finnish new potatoes.

Nordic Flavors at Home

This salmon with creamy dill white wine sauce reflects Nordic cooking at its core: simple ingredients, seasonal focus, and balanced flavors. Instead of complexity, the emphasis is on letting each ingredient shine.

If you enjoy Nordic salmon dishes, you may also like:

For more Nordic-inspired meals, you can browse my Finnish recipes category, where I share both traditional and everyday dishes.

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Salmon with Creamy Dill White Wine Sauce

Tender oven-baked salmon served with a creamy dill white wine sauce, green asparagus, and buttery Finnish new potatoes. This elegant Nordic-inspired dinner is simple enough for a family meal yet special enough for gatherings and spring celebrations.

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Equipment

Baking sheet
Parchment paper
Medium saucepan
Large pot
Knife
Cutting board
Fine mesh strainer (optional)
Whisk

Ingredients

For the Salmon

1 large salmon fillet (about 1–1.2 kg / 2–2½ lb)
Salt to taste
Black pepper to taste
A handful of fresh dill stalks
½ lemon
Finnish canola oil (rypsiöljy)

For the Creamy Dill White Wine Sauce

2 shallots finely chopped
1 tbsp butter cold, cut into cubes
2 tbsp white wine vinegar
1 dl (about ⅓ cup + 1 tbsp) dry white wine
2 dl (¾ cup + 1 tbsp) vegetable stock
2 dl (¾ cup + 1 tbsp) heavy cream
1 tsp sugar
Salt to taste
Black pepper to taste
50 g (about 3½ tbsp) cold butter
A generous handful fresh dill finely chopped

For Serving

10 Finnish new potatoes
Dill stalks
5 tbsp Butter
Green asparagus 5 to 6 per serving
Salt

Instructions

Prepare the Salmon

Place the salmon fillet on a parchment-lined baking sheet.
Season with salt and pepper.
Spread dill stalks over the salmon and refrigerate for about 2 hours.
Remove the dill stalks before baking.
Squeeze fresh lemon juice over the salmon and drizzle with canola oil (rypsiöljy).
Bake at 200°C / 400°F for about 20–25 minutes, depending on the thickness of the fillet, until almost cooked through.

Make the Dill White Wine Sauce

Melt 1 tablespoon butter in a saucepan over medium heat.
Add the chopped shallots and sauté gently until soft but not browned.
Add the white wine vinegar and white wine. Let the mixture simmer and reduce slightly.
Pour in the vegetable stock and simmer again for a few minutes.
Add the cream, sugar, salt, and black pepper.
Simmer gently until the sauce thickens slightly.
For a smoother sauce, strain out the shallots before serving, if desired.
Lower the heat and whisk in the cold butter until smooth.
Stir in the chopped fresh dill just before serving.

Prepare the Potatoes and Asparagus

Boil the Finnish new potatoes in salted water until tender.
Drain and let them steam dry covered with a kitchen towel for a few minutes.
Serve hot with a tsp of butter on top.

Boil the green asparagus in salted water for 2–4 minutes until just tender.

Notes

Fresh dill gives the sauce its signature Nordic flavor.
For a smoother sauce, strain out the shallots before serving, if desired.
If asparagus or Finnish new potatoes are not in season, serve the salmon with boiled green beans, carrots, or cauliflower and waxy potatoes instead.
The sauce pairs beautifully with both salmon and seasonal vegetables.