Created by breezermom on May 1, 2021
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.