Lemon Dill Yogurt Sauce

This is the lemon dill yogurt sauce you’ll want to spoon on everything! It’s an easy, straightforward mix of yogurt, herbs, and lemon juice, which means you can quickly whip it up anytime you need a little extra flavor.

This yogurt sauce started as something I made specifically for my salmon burgers. The burgers were delicious on their own, but I felt like they needed something creamy and bright to pull them together. And this sauce did just that!

Now, I find myself repeatedly making this sauce, just so I have a jar of in the fridge. It’s my favorite way to add freshness to roasted vegetables, grilled chicken, and so much more! Think of it as a simplified version of tzatziki, but without the grated cucumber. Or a creamy, yogurt-y version of aioli.

So you can use it anywhere you’d use either of those sauces. I think the balanced and fresh lemony zing is always welcome!

Just 6 Simple Ingredients

• Greek yogurt: Greek yogurt creates the creamy base while adding a little extra protein. I prefer using whole milk Greek yogurt because it gives the sauce a richer texture, but low-fat versions work well too.
• Lemon juice and olive oil: Fresh lemon juice is what gives this sauce its bright, zesty flavor. It helps balance the richness of the yogurt and keeps everything tasting fresh. Then, a small drizzle of olive oil rounds out the texture and makes the sauce feel a bit more luxurious.
• Fresh herbs: Fresh dill and parsley are my favorite herb combinations for seafood and grilled proteins. I’ve tried other herb combinations, but I always come back to this one for simplicity and flavor.
• Garlic, salt, and pepper: Once you let the sauce sit for a bit, it allows the garlic and seasoning to infuse throughout the yogurt. Making it even more yum!

Find the complete recipe with measurements below

How To Make A Lemon Dill Yogurt Sauce

This might be one of the easiest sauces I make! Simply stir together the yogurt, lemon juice, olive oil, dill, parsley, garlic, salt, and pepper until smooth and evenly combined.

Then, let the sauce rest for 10 to 15 minutes, which makes a bigger difference than you’d think. The garlic softens slightly, the herbs infuse into the yogurt, and the bright lemon flavor becomes balanced throughout the sauce.

Tips for the Perfect Consistency

• If it’s too thick: Add a splash of water or more lemon juice
• If it’s too thin: Add a spoonful more Greek yogurt

How I Use This Yogurt Sauce

• My favorite spread for salmon burgers: It’s seriously a match made in heaven! I’d also give these a try on my Greek chicken burgers, instead of using tzatziki.
• Drizzled over protein bowls: Whenever I’m building a protein bowl, with chicken, salmon, or shrimp, this is usually the sauce I reach for.
• Paired with grilled proteins: It adds a pop of freshness with grilled chicken, chicken kabobs, grilled steak, or my favorite—grilled lamb chops!
• Spooned onto roasted vegetables: One of my favorite ways to use leftovers is drizzling this over roasted broccoli, roasted carrots, or crispy roasted potatoes.
• A simple dip for fresh vegetables: I love serving this with cucumber slices, carrots, bell peppers, and radishes when I want a quick, healthy snack or appetizer!

More Homemade Sauces

• Tartar Sauce: A staple seafood sauce.
• In-N-Out Sauce: Great on burgers and burger bowls.
• Chimichurri Sauce: Perfect with grilled proteins.
• Tahini Sauce: A Mediterranean favorite.
• Bearnaise Sauce: Amazing with steak.
• Or give these other sauces and dressings a try!

If you make this lemon herb yogurt sauce, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.

Recipe Development In Action!

When I create new sauces I’m always thinking of what I’m going to serve them with and how I’m going to serve them. In the case of this lemon dill yogurt sauce, I created it specifically for my salmon burger, knowing it would get sandwiched between layers of toppings.

So it had to be thick enough to not slide off the burger, bright enough to balance the salmon, and herby enough to add fresh flavor. All three goals were achieved!