This creamy lemon caper mayo sauce is my go-to dairy-free sauce for salmon, trout, crab cakes, tuna cakes, and just about anything you'd like. It's a simple and zesty sauce that takes just minutes to make.
I can't imagine grilled salmon, salmon cakes, or tuna cakes, without my absolute favorite creamy lemon dill sauce with capers. It provides flavor and depth to any hearty fish and adds that little something unexpected extra.
This lemon caper dill sauce is dairy-free and made with mayo as the base. And if you're a fan of dill and capers, this dairy-free creamy sauce for salmon and other fish is definitely for you. It simply combines mayo, lemon zest, lemon juice, capers, fresh dill, and Dijon mustard. It's easy to whip up and goes very quickly!
It's also versatile and stores quite well!
Mayo - You can make your mayo or use store-bought.
Dijon mustard - Good Dijon makes a big difference.
Lemon - Fresh lemon juice is best as opposed to store-bought.
Fresh dill or dried - I prefer fresh but you can use dried if none is in season or available.
Capers - Briny, zesty and zippy and are perfect in this lemon caper sauce.
Salt to taste
See recipe card for quantities.
Step 1. Combine mayo, lemon zest and juice along with drained capers, dill, Dijon mustard, and salt
Step 2. Stir until all ingredients are incorporated and adjust the seasoning.
Hint: You can add more lemon juice to thin the sauce if you'd like a runner consistency.
Substitutions And Variations
This dill lemon caper mayo doesn't require many ingredients but here are some variations and substitutions.
- Homemade mayo - You can use homemade or store-bought mayo.
- Dried dill - Dried dill can be used in place of fresh. Just use half the amount.
- Lemon juice - While I prefer fresh lemon juice, you can use lemon juice.
- Dill relish - If you don't have capers or dill, feel free to add a few tablespoons of dill relish.
Store the lemon caper mayo in the refrigerator for 1-2 weeks.
The lemon caper mayo stores best in a glass container with an airtight lid.
Capers are a traditional ingredient in Mediterranean cuisine. They come from the caper bush also known as Flinders rose. They're almost always preserved in a salty brine and taste similar to pickles and olives but with their distinct flavor profile.
Ideally yes, but if you want a bit of that briny, salty taste, just drain them.
While I love fresh dill, dried dill can be used in place of fresh. Just use half of the fresh.
You can store the lemon caper mayo in a glass airtight container for up to a week.
Looking for other recipes like this? Try these:
- ½ cup good mayo
- 1 tablespoon good Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon chopped drained capers
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- salt to taste
- Combine mayo, lemon zest, and juice along with drained capers, dill, Dijon mustard, and salt.
- Stir until all ingredients are incorporated and adjust the seasoning.
1. You can add more lemon juice if you like a runnier consistency.
2. This sauce can be stored in the fridge for up to two weeks in a glass airtight container.