25 Sauces for Fish: Tasty Ways to Elevate Your Seafood
I’ve attached a video for every recipe below from my favorite home cooks. Looking for a way to level up your fish dishes?
The right sauce can transform a simple fish fillet into a gourmet meal. From zesty lemon butter to exotic mango salsa, there’s a sauce for every taste and occasion.
Don’t let your fish go unadorned. Try these sauces and make every meal special. Your taste buds will thank you!
Pepper Sauce
Ingredients:
- 2 roasted red peppers, drained
- 1 garlic clove
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: grated Parmesan cheese, pine nuts
Instructions:
- Place the roasted red peppers, garlic, balsamic vinegar, and lemon juice into a blender or food processor.
- Blend until smooth.
- With the blender running, slowly add olive oil.
- Season with salt and black pepper to taste.
- Optionally, mix in grated Parmesan cheese or toasted pine nuts for added flavor.
Apricot Sauce
Ingredients
- 1 cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 tablespoon stone ground mustard
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375ºF (190ºC).
- In a small bowl, whisk together apricot preserves, Dijon mustard, stone ground mustard, soy sauce, lime juice, ginger, and garlic.
- Season your salmon filets with salt and pepper.
- Place the salmon filets in a shallow baking dish.
- Pour the apricot sauce over the salmon, making sure it’s evenly coated.
- Cover the dish with aluminum foil.
- Bake for 25 minutes, then uncover and spoon some of the glaze from the baking dish over the salmon.
- Bake uncovered for another 5-10 minutes until the salmon is cooked through and the glaze is slightly caramelized.
- Serve warm and enjoy your delicious apricot-glazed salmon!
Mustard Sauce
Ingredients:
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon cider vinegar
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Fresh chopped herbs (like dill or parsley)
- Salt and pepper to taste
Instructions:
- Combine the Dijon mustard, honey, cider vinegar, lemon juice, olive oil, and fresh chopped herbs in a bowl.
- Whisk until well combined and the sauce is emulsified.
- Taste and adjust the seasoning as needed, adding more lemon juice or honey if desired.
- Serve immediately or store in the refrigerator for up to one week.
Lemon and Citrus Fruit Sauce
Lemon and citrus fruit sauces offer bright, tangy flavors that complement fish perfectly. Lemon brings a tart, refreshing taste, while orange adds a sweet and zesty twist.
Lemon Sauce
Ingredients:
- 4 tablespoons butter
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
- 1 tablespoon chopped parsley
Instructions:
- Melt the butter in a small skillet over medium heat.
- Add the lemon juice and stir until combined.
- Season with salt and pepper to taste.
- Let the sauce simmer on low heat for a few minutes until it thickens.
- Stir in the chopped parsley and turn off the heat.
- Pour the sauce over your cooked fish.
Orange Sauce
Ingredients:
- 1/2 cup fresh orange juice
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon orange zest
Instructions:
- Combine the orange juice, honey, and Dijon mustard in a saucepan.
- Cook over medium heat until the mixture starts to thicken, about 5 minutes.
- Add butter, and stir until it melts and blends in.
- Season with salt and pepper.
- Mix in the orange zest for extra flavor.
- Simmer for another 2 minutes, then serve over the fish.
Fruit Mostarda
Fruit Mostarda is a flavorful Italian sauce that pairs wonderfully with fish.
Ingredients:
- Mixed fresh fruit (like pears, apples, and cherries)
- Sugar
- Mustard essence or powder
- Lemon juice
Instructions:
- Cut the fruit into small pieces.
- Put the fruit in a bowl and cover with sugar.
- Let it sit for 24 hours to extract the juice.
- Pour the juice into a saucepan and bring to a boil.
- Repeat this boiling process three times, letting it sit for 24 hours each time.
- Add mustard essence or powder to the mixture (adjust to taste).
- Add lemon juice for extra flavor.
- Mix well and store in jars until ready to use.
Parsley Sauce
Ingredients
- 1 bunch of fresh parsley (chopped)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt to taste
- Black pepper to taste
- 1 teaspoon lemon juice (optional)
- 1 teaspoon mustard (optional)
- 2 tablespoons cream (optional)
Instructions
Prepare Parsley: Remove the majority of the stalks from the parsley and finely chop the leaves.
Melt Butter: In a medium saucepan over medium heat, melt the butter.
Make Roux: Stir in the flour with the melted butter until it forms a thick paste (roux). Keep stirring for about 1-2 minutes to cook the flour.
Add Milk: Gradually add one-third of the milk to the roux, stirring constantly to prevent lumps. Once smooth, add the rest of the milk.
Thicken Sauce: Continue to stir the mixture over medium heat until it thickens to your desired consistency.
Season: Add the chopped parsley, salt, and black pepper to taste. Stir well.
Optional Flavors: If you like, add lemon juice, mustard, and cream at this stage. Stir to combine.
Serve: The sauce is ready to be served warm over your favorite fish dish. Enjoy!
Hollandaise Sauce
Ingredients:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt, to taste
- Cayenne pepper, to taste
- Warm water, if needed
Instructions:
- Separate the egg yolks and place them in a blender.
- Add the lemon juice and blend on low until smooth.
- Slowly pour in the melted butter while the blender is running, creating a creamy mixture.
- Add salt and cayenne pepper, then blend briefly.
- If the sauce is too thick, mix in warm water, one teaspoon at a time, until you reach the desired consistency.
- Serve immediately over your choice of fish.
Beurre Blanc
Ingredients:
- 1 tablespoon butter
- 2 teaspoons minced shallots
- 1/2 cup white wine
- 2 tablespoons white wine vinegar
- 1/2 cup heavy cream
- 1/2 pound (2 sticks) cold, unsalted butter (cut into pieces)
- Salt
- White pepper
Instructions:
Start by heating 1 tablespoon of butter in a saucepan over medium heat.
Add minced shallots to the butter. Cook briefly until the shallots are soft.
Pour in the white wine and vinegar. Cook until the liquid is almost completely reduced.
Stir in the heavy cream and salt, then bring the mixture to a boil.
Reduce the heat to low. Start adding the cold butter pieces a few at a time, stirring rapidly with a wire whisk after each addition until well incorporated.
Continue whisking until all the butter is added and the sauce is smooth and creamy.
Season with white pepper to taste.
Serve immediately with your favorite fish or seafood dish.
Beurre Noisette
Ingredients:
- 1/2 cup unsalted butter
- 2 tsp lemon juice
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions:
- Heat a frying pan over medium-high heat.
- Add the butter and cook, whisking gently until it turns a nutty golden brown (about 3-4 minutes).
- Once the butter is golden brown, remove from heat immediately.
- Add the lemon juice and swirl to combine.
- Season with sea salt and freshly ground black pepper.
- Pour the beurre noisette over your cooked fish and serve immediately.
Chimichurri
Chimichurri is a vibrant and flavorful sauce that is perfect for enhancing fish dishes. It’s made with fresh herbs, garlic, and a few other simple ingredients that blend together to create a zesty, herby condiment.
Chimichurri Sauce
Ingredients:
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 1/4 cup fresh oregano leaves
- 4 cloves garlic, minced
- 1 small red onion, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- Kosher salt, to taste
Instructions:
- In a food processor or blender, combine parsley, cilantro, oregano, garlic, and red onion. Pulse until minced.
- Add red pepper flakes, olive oil, red wine vinegar, and lemon juice. Pulse 2-3 times to mix.
- Season with kosher salt and adjust to taste. Let it sit for 15 minutes to allow flavors to meld.
- Serve over grilled or baked fish, such as cod or salmon, for an extra burst of flavor.
Garlic Butter Sauce
Ingredients
- 1/2 cup butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Heat a small saucepan or frying pan over medium heat.
- Add the butter and let it melt completely.
- Once melted, add the minced garlic to the pan.
- Cook for 1-2 minutes, stirring constantly, until the garlic softens.
- Add the lemon juice and chopped parsley.
- Stir well and cook for an additional minute.
- Remove from heat and serve warm.
Marie Rose Sauce
Ingredients needed:
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- A dash of Tabasco sauce
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the mayonnaise and ketchup.
- Add the lemon juice, Worcestershire sauce, and a dash of Tabasco sauce.
- Whisk everything together until you get a soft, smooth, pink sauce.
- Season with salt and pepper to taste.
- Chill in the fridge until ready to use.
Enjoy your freshly made Marie Rose Sauce with your favorite seafood!
Tartar Sauce
Ingredients:
- 1 cup mayonnaise
- 1 cup finely chopped dill pickles
- 1 tbsp fresh or frozen dill, or 1 tbsp finely chopped fresh parsley
- 1 tsp lemon juice
- 1 tsp sugar
- 1/4 tsp freshly ground black pepper
- 2 tbsp finely chopped onion (optional)
- 1 tbsp capers (optional)
- 1/2 tsp Worcestershire sauce (optional)
Instructions:
- Mix the mayonnaise, dill pickles, dill, lemon juice, and sugar in a small bowl.
- Add black pepper and finely chopped onion, if using.
- Stir in capers and Worcestershire sauce, if using.
- Adjust seasoning to taste with more lemon juice, salt, or pepper, if needed.
- Cover and refrigerate for at least 30 minutes before serving.
Enjoy your homemade tartar sauce with your favorite fish dishes!
Tomato Salsa
Ingredients:
- 2 medium tomatoes, diced
- 1 bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Juice of 1 lime
- Zest of 1 lime
- Sea salt, to taste
- Black pepper, to taste
Instructions:
- In a bowl, combine the diced tomatoes, bell pepper, cilantro, green onions, and minced garlic.
- Add the olive oil, lime juice, and lime zest. Mix well.
- Season with sea salt and black pepper to taste.
- Refrigerate until ready to serve.
Avocado Sauce
Ingredients:
- 1 ripe avocado
- ½ cup cilantro
- ½ medium white onion
- 1 clove garlic
- Juice from 1 lime
- ½ jalapeño
- ½ teaspoon sea salt
Instructions:
- Add all the ingredients to a blender or food processor.
- Blend on high until smooth.
- If the sauce is too thick, add water, 1 tablespoon at a time, until you reach the desired consistency.
Anchovy Sauce
Ingredients:
- 2 tablespoons anchovy paste or chopped anchovies
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- Black pepper, to taste
- 1/4 cup olive oil
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 tablespoons fresh coriander, chopped (optional)
Instructions:
Combine anchovy paste, garlic, thyme, Dijon mustard, red wine vinegar, and black pepper in a blender or food processor.
Puree the mixture for about 1 minute until smooth.
While the machine is running, slowly add the olive oil in a thin stream. Blend until the sauce is thick and creamy.
Add lemon zest and lemon juice. Blend briefly to mix.
Optionally, stir in fresh coriander for an extra burst of flavor.
Serve warm or at room temperature with your favorite fish dishes.
Béarnaise Sauce
Ingredients
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons shallots, finely chopped
- 1 tablespoon fresh tarragon leaves, chopped
- 1/2 teaspoon black peppercorns, crushed
- 3 large egg yolks
- 1/2 cup clarified butter, melted
- Salt, to taste
- Extra tarragon and chervil, for garnish (optional)
Instructions
- Combine the vinegar, wine, shallots, tarragon, and peppercorns in a small saucepan.
- Bring to a simmer over medium heat until reduced to about 2-3 tablespoons of liquid. Strain and cool.
- In a blender, add the cooled vinegar reduction and egg yolks. Blend until smooth.
- Slowly drizzle in the melted butter while blending until the sauce thickens.
- Adjust salt to taste and stir in extra tarragon and chervil if desired.
Enjoy your Béarnaise Sauce with fish!
Mornay Sauce
Ingredients:
- 2 cups whole milk
- 1 small onion
- 3 whole cloves
- 1 dried bay leaf
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Peel the onion and stick the cloves into it. Attach the bay leaf to the onion with the cloves.
- In a small saucepan, heat the milk over medium heat. Add the onion with cloves and bay leaf. Simmer gently for about 10 minutes to infuse the milk with flavor.
- In a separate pan, melt the butter over medium heat. Stir in the flour to make a roux. Cook for about 1 minute, whisking constantly, until it turns pale yellow.
- Remove the onion and bay leaf from the milk. Gradually add the infused milk to the roux, whisking continuously until smooth.
- Continue to cook the sauce, stirring constantly, until it thickens.
- Remove the saucepan from the heat. Stir in the Gruyère and Parmesan cheeses until melted and well combined.
- Season with salt and pepper to taste.
Mornay sauce is great for drizzling over fish dishes or as a filling for baked fish. Enjoy!
Salsa Verde
Ingredients:
- 2 tablespoons capers
- 2 garlic cloves
- 1 small onion
- 1 tablespoon anchovy paste
- 1 tablespoon Dijon mustard
- 1 cup fresh parsley
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 tablespoon lime juice
Instructions:
Prepare the ingredients: Pat the garlic, onion, and parsley dry. Chop the garlic, onion, and parsley roughly.
Combine ingredients: Place the capers, garlic, onion, anchovy paste, and Dijon mustard in a food processor. Pulse until you get a coarse paste.
Add olive oil: With the processor running, slowly add the olive oil until the mixture emulsifies and turns into a smooth sauce.
Add parsley: Add the parsley to the processor and pulse until well mixed.
Season: Transfer the sauce to a bowl. Stir in lime juice, and add salt and pepper to taste.
This homemade salsa verde adds rich flavor to any fish dish. Enjoy!
Dijon Sauce
Ingredients
- 3 tablespoons cold butter
- ¼ cup heavy or whipping cream
- 1 tablespoon Dijon mustard
- 1 shallot, finely chopped
- Salt and pepper to taste
- Optional: minced garlic, thyme leaves, or parsley
Instructions
- In a small saucepan, combine the half & half, Dijon mustard, and salt.
- Cook over medium heat, stirring constantly, for 3-5 minutes until the mixture begins to thicken.
- Remove from heat and add the finely chopped shallot.
- Whisk in cold butter until melted and smooth.
- Stir in the cream and any optional ingredients like minced garlic or herbs if desired.
- Season with salt and pepper to your taste.
Harissa Sauce
Ingredients:
- 10 dried chili peppers
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- ¼ cup olive oil
- 1 tablespoon lemon juice
Instructions:
Soak the dried chili peppers in hot water for 20 minutes.
Remove stems and seeds from the soaked chili peppers.
In a food processor, combine the chili peppers, garlic cloves, cumin, coriander, caraway seeds, salt, paprika, tomato paste, olive oil, and lemon juice.
Blend until you get a smooth and thick paste.
Taste your Harissa sauce and adjust the salt or lemon juice if needed.
Harissa sauce pairs wonderfully with fish, adding a spicy and rich flavor to your meal. You can use it as a marinade or a cooking sauce. Enjoy!
Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.
