Allow the salmon to reach room temperature (5-10 Mins if salmon is not frozen). Heat a pan to medium high heat (water should sizzle when dripped on the pan). Add oil or butter to coat the bottom of the pan and allow it to heat as well.

Season salmon with salt, pepper, and a squirt of lemon juice and place into the pan with heated oil (skin side down for crispy skin) let it sit in the pan until it releases easily then flip.

In a bowl mix some salt, chopped dill (use a lot of dill make sure you can see it throughout and taste it clearly), lemon (zest and juice) and sour cream until you reach a consistency that slowly drips. Add water if needed.

Assemble sandwich with toppings, salmon and a spread of the dill sauce on a lightly toasted roll