Steeped Salmon With Chive and Dill Sauce

Total Time
Prep 15 mins
Cook 10 mins

Pink salmon topped with a no-cook white sauce flecked with green herbs and surrounded with thin sliced cucumber. The gentle steeping preserves the flavor, texture and appearance of the salmon without heating up your kitchen. Fresh chives and dill in a creamy sauce add a divine flavor to the dish. The salmon can be served hot, cold or at room temperature.

Ingredients Nutrition


  1. Fish: Place fish in a large shallow pan with a tight fitting cover.
  2. Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
  3. To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
  4. Remove the pan from the heat, add the fillets and cover pan tightly.
  5. Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
  6. Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
  7. Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
  8. To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.


Most Helpful

Sorry Lorac, but this didn't appeal to us. The sauce was great, but although we followed your recipe exactly, the fish was tepid, and still raw and sloppy in the middle. For such an expensive peice of fish, I think I would broil it as usual, and use the sauce on that next time. I love sushi and sashimi, but this was different to those.

JustJanS August 12, 2002

My husband made this for dinner and it was delicious. We didn't have any sour cream so he used some cottage cheese. He also used 1 tbsp Ranch dressing to thin it out.

I_love2nurse in Canada September 25, 2008

I am giving this 5 stars just for ease of preparation. The flavor and textures are good too. I had VERY thick steaks so I boiled them for 5 and then let them sit for 10. They were very well done so less time would be fine. Will be adding this to my rotation. :)

Grunig August 01, 2008

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