"If you use wild salmon, the oil is key here. If using farmed salmon, reduce the oil a bit The oil helps keep the fish moist. Please use full fat sour cream...it really helps make the recipe shine. I really enjoy salmon, especially because I can cook it in no time after work on a weekday."

Original recipe yields 4 servings

Metric US

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Ingredients

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2 tablespoons olive oil (divided)
4 (24 ounces) salmon fillets (wild salmon fillets, 6 ounces about 1 inch thick)
1 tablespoon thyme, chopped (fresh, divided)
3/4 teaspoon salt, divided

3/4 teaspoon pepper, divided
1/2 cup sour cream (preferably whole milk)
1 1/2 teaspoons horseradish (prepared)
1 1/2 teaspoon Dijon mustard (grainy)

Nutritional

Serving Size: 1 (213.8 g)
Calories 608.7
Total Fat - 41.5 g
Saturated Fat - 8.3 g
Cholesterol - 10.1 mg
Sodium - 1319.1 mg
Total Carbohydrate - 18 g
Dietary Fiber - 10.6 g
Sugars - 1.7 g
Protein - 41.3 g
Calcium - 206.7 mg
Iron - 3.6 mg
Vitamin C - 1.9 mg
Thiamin - 1.9 mg

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.

Step 2

Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add the fillets to the pan, skin side down. Cook for 3 minutes or until the skin begins to brown. Turn the fillets over and cook 2 to 3 minutes, or until desired degree of doneness.

Step 3

Combine sour cream, horseradish, mustard, remaining 2 teaspoons thyme, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon black pepper. Stirring well. Serve with the salmon.