Serves 4 (serving size: 1 fillet and about 2 tbsp. sauce)
Ann Taylor Pittman
Wild salmon tends to be leaner than farmed, making it trickier to cook; brushing the fillets with oil helps to keep them moist. Look for fresh starting in mid-May, or find it year-round in your freezer case. If using farmed salmon, look for fish caught in U.S. waters. We love the richness of full-fat sour cream here, but you can also used reduced-fat if that’s what you have on hand. Or substitute whole or 2% Greek yogurt for a tangier taste.
2 tablespoons olive oil, divided
4 (6-oz.) wild salmon fillets (about 1-in. thick)
1 tablespoon chopped fresh thyme, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1/2 cup whole-milk sour cream
1 1/2 teaspoons prepared horseradish
1 1/2 teaspoons grainy Dijon mustard
Est. added sugars 0g
How to Make It
Brush 1 tablespoon oil over tops of fillets; sprinkle evenly with 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add fillets to pan, skin side down; cook 3 minutes or until skin begins to brown. Turn fillets over; cook 2 to 3 minutes or until desired degree of doneness.