It is a matter of personal taste to use fresh or dried herbs when creating a creamy sauce to accompany a salmon main course. Ideally, tender, soft herbs such as chives or dill are used fresh.
Dill, tarragon, parsley and chives are all popular herbs added into cream sauces. Fresh herbs give a brighter flavor with a bit more texture, while dried herbs provide a subtler contribution to the sauce. Remember to add dry herbs during cooking; if they are added too late, they can taste somewhat dusty. Fresh herbs should be added toward the end of the preparation to retain brightness.