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.
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.