Salmon with Gherkin Sauce – now here’s a dish that’s a little different, a little indulgent and yet surprisingly easy to bring together. I’ve always loved salmon for its rich flavour and velvety texture, but what makes this version so special is the sauce that goes alongside it. Gherkins don’t always get the attention they deserve outside of being tucked into a burger or perched beside a cheese board, but in this sauce they shine. Their sharp, tangy crunch cuts through the natural oiliness of salmon beautifully, creating a combination that feels both fresh and comforting.
The sauce is really what brings the whole dish to life. Imagine finely diced gherkins stirred into creamy mayonnaise, with a spoonful of Dijon mustard for a gentle kick. Fresh parsley adds a touch of green brightness, and together it all forms a sauce that is part tangy, part creamy, and absolutely perfect for salmon. It’s not unlike a homemade tartare sauce, but lighter, fresher, and a little more rustic in character. Every bite of salmon with a swipe of this sauce feels balanced – not too heavy, not too sharp, just the right level of zing to keep you coming back for more.
Cooking the salmon itself couldn’t be simpler. A hot pan, a little oil, and fillets with the skin left on. I always start with the skin side down, letting it crisp up until it’s golden and irresistible. The fish cooks through gently while still staying tender and juicy, and by the time it’s ready, the kitchen smells heavenly. There’s something satisfying about how quickly salmon cooks too – this is one of those dishes you can whip up on a weeknight without feeling rushed, but it’s still special enough to serve if you’ve got friends or family coming over.
Now, as for what to serve alongside it, the possibilities are wide open. If you want to keep it light and fresh, a simple green salad with a lemony dressing works wonders. The acidity of the salad echoes the sharpness of the gherkin sauce, while the salmon provides that luxurious, savoury backbone. If you’d prefer something more substantial, buttery new potatoes are an excellent choice. Boiled until just tender and maybe sprinkled with a little chopped dill or chives, they soak up the extra sauce beautifully. For a slightly different spin, roasted baby potatoes with a touch of garlic would be just as delicious.
If you’re in the mood for something a little more adventurous, try pairing the salmon with a side of seasonal vegetables. Asparagus spears roasted in the oven until just tender are lovely in spring, while pan-fried courgettes or roasted carrots add a touch of sweetness that complements the tangy sauce. And of course, there’s always rice – plain, herbed, or even a light pilaf would sit nicely beneath the salmon, letting the juices and sauce mingle together.
One of the things I like most about this dish is its flexibility. The salmon and gherkin sauce form the core, but everything else can be adjusted to suit the occasion or even just what you happen to have on hand. If you want something more indulgent, you could even serve it with a creamy mash and some buttered greens, turning it into a proper comfort meal. If you’d like to keep things on the fresher side, a plateful of grilled vegetables and a squeeze of lemon will do the trick.
Another nice touch is to serve some extra lemon wedges on the side. A quick squeeze over the salmon before you dip it into the sauce adds an extra pop of brightness. The citrus, the creaminess of the mayonnaise, the tang of the gherkins, and the richness of the salmon all work in harmony – it’s a simple dish, really, but it tastes like something much more sophisticated.
If you’re looking for a dish that feels both homely and elegant, Salmon with Gherkin Sauce ticks all the boxes. It’s unfussy yet impressive, the kind of thing you can serve to guests and know they’ll be asking for the recipe. It has that balance of flavours – rich, creamy, tangy, and fresh – that makes it satisfying without being over the top. And the best part? It’s ready in no time, leaving you more moments to sit down and enjoy the meal rather than fussing over it.
So next time you fancy something a bit different from the usual salmon and lemon, give the humble salmon with gherkin sauce its moment in the spotlight.
Salmon with Gherkin Sauce
Ingredients
- 4 large salmon fillets about 150–180g each, skin on
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
- 1 large lemon wedges
For the gherkin sauce:
- 4 medium gherkins finely diced
- 4 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley finely chopped
- 1 tsp lemon juice
- salt t taste
- pepper to taste
Instructions
- In a small bowl, combine the diced gherkins, mayonnaise, Dijon mustard, parsley, and lemon juice. Stir until smooth and well blended.4 medium gherkins, 1 tsp Dijon mustard, 1 tbsp fresh parsley, 1 tsp lemon juice, 4 tbsp mayonnaise
- Season lightly with salt and black pepper. Chill in the fridge while you cook the salmon.salt, pepper
- Heat the olive oil in a non-stick frying pan over medium-high heat.1 tbsp olive oil
- Season the salmon fillets with salt and pepper, then place them skin-side down in the pan.4 large salmon fillets, salt, black pepper
- Cook for 5–6 minutes until the skin is crisp and golden.
- Carefully flip the salmon fillets and cook for a further 3–5 minutes, depending on thickness, until just cooked through but still moist in the centre.
- Transfer the salmon to plates and spoon over the gherkin sauce, or serve it in a bowl on the side. Add lemon wedges for extra freshness.1 large lemon
14 comments
I usually don’t like mayonnaise-based sauces, but this one changed my mind completely. The mustard and parsley make it so fresh.
Such a simple dinner that tastes like fine dining.
I’ve made the gherkin sauce twice now – once with salmon, and another time as a dip with prawns.
The sauce is just brilliant.
I had a feeling the sauce would overpower it but it’s a better version of tartar. Loving it.
The Dijon mustard gives the sauce such a clever little kick. Without it, I think it would be too mild – but with it, perfection.
Quick, elegant, and different from the usual salmon recipes I make.
The best part is how quickly it all came together. From fridge to table in half an hour – ideal for busy evenings.
Served it with roasted carrots and baby potatoes, and it was an absolute winner.
We loved the sharpness of the gherkin against the rich salmon. It kept the whole dish from feeling heavy.
I paired this with steamed asparagus and rice, and it tasted so light and summery.
Perfect for a Friday night dinner.
This recipe has converted me into a gherkin fan! I never thought they’d be so good in a sauce, especially with fish.
I cooked this for my parents, and they both asked for seconds. First time ever.