Substitute for Dill (Fresh)
A feathery herb used with salmon, pickles, potatoes, and Scandinavian dishes.
The Best Substitute
The Professor's top pick for replacing dill (fresh) is Fennel Fronds at a ratio of 1 tablespoon fennel fronds = 1 tablespoon fresh dill. This works well for salmon, salads, garnishes, potato dishes. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Fennel Fronds
Flavor impact: Similar feathery appearance with a mild anise flavor instead of dill's grassy freshness. Visually nearly identical.
Dairy-freeTarragon
Flavor impact: More assertive with anise notes. Use less since tarragon is stronger. Works in similar protein pairings.
Dairy-free
Fennel fronds look remarkably similar to dill and provide a complementary (though different) fresh, herbaceous quality. If you have a fennel bulb in the fridge, the fronds are your dill substitute.
Frequently Asked Questions
Yes. Use 1 teaspoon dried for every 1 tablespoon fresh. Dried dill works well in cooking but loses the bright, fresh quality that makes fresh dill special on salmon and in salads.
The Bottom Line
If you are out of dill (fresh), the best all-around substitute is fennel fronds. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role dill (fresh) plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology