Photo: Sarah Anne Ward
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.
How to Make It
Step 1
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.
Step 2
Combine sour cream, horseradish, mustard, remaining 2 teaspoons thyme, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon pepper, stirring well. Serve with salmon.
