Method

Sauce preparation: In a small bowl, whisk together sour cream or full-fat Greek yogurt, mayonnaise, squeeze of the lemon, Dijon mustard, and garlic.

Seasoning the sauce: Stir in the chopped fresh dill, use 1 teaspoon dried dill if fresh is unavailable, and season with salt and pepper to taste.

Chilling: Cover and refrigerate for at least 15 minutes to let the flavors meld while preparing the salmon.

Salmon preparation: Pat dry the salmon fillets with a paper towel and season both sides with salt and black pepper.

Heating: Heat the olive oil and butter in a large non-stick skillet over medium-high heat.

First side cooking: Place the salmon fillets skin-side down (if using skin-on) in the skillet. Cook for 4-5 minutes on the first side until the skin is crispy or the bottom is golden brown.

Flipping and final cooking: Flip the fillets carefully and cook the other side for 2-3 minutes, or until the salmon is opaque and cooked through (internal temp should reach 135°F/57°C).

Resting: Remove the salmon from the skillet and let it rest for 1-2 minutes.

Plating: Place the salmon fillets on a plate and spoon the creamy dill sauce generously over the top.

Garnishing: Garnish with lemon wedges or extra fresh dill, if desired.

Serving with ideas: Mashed Cauliflower, Keto-Friendly, Zoodles, Keto-Friendly, Vegetables Stir-Fry, Keto-Friendly, Roasted Vegetables, Keto-Friendly, Salsa, Keto-Friendly or Cloud Bread, Keto-Friendly.

Refrigerate: Store cooked salmon with sauce in an airtight container in the refrigerator for up to 2-3 days.

Freezing: It's not recommended to freeze cooked salmon with the creamy sauce as the sauce may separate when thawed. It's better to freeze the cooked salmon without the sauce for up to 1 month.