In a small bowl, combine sour cream, mayo, garlic, lemon zest, lemon juice, salt, pepper and dill. Stir to combine well and chill in the fridge for 30 minutes before serving.
⅓ cup Sour Cream, 2 tablespoons Mayo, 1 clove Garlic, 1 Lemon, 2 tablespoons Lemon Juice, ½ teaspoon Kosher Salt, ¼ teaspoon Black Pepper, 2 tablespoons chopped Fresh Dill
To prepare the salmon, season generously on both sides with salt and pepper. Heat a skillet over high heat. Once hot (very hot), add a drizzle of olive oil and carefully add the salmon, skin side down, to the pan. Gently press on the salmon to help the skin adhere to the pan.
1 lb skin on Salmon
Cook, undisturbed, on the first side for 5-6 minutes. The salmon is ready to flip once it easily releases from the pan. If there is any resistance, the salmon is not ready to turn.
Cook on the second side for another 4-8 minutes (the time will depend on the thickness of your salmon). Once the internal temperature of the salmon registers 125°, you can remove it from the heat for medium-rare, or continue cooking for well done.
Let salmon rest under foil for 5 minutes before serving, topped with dill sauce & lemons for garnish.
Lemons
