- 1 (12 ounce) skin-on salmon fillet
- 3 tablespoons sour cream
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon Archer Farms™ chicken and fish rub
- Heat oven to 475 degrees F. Line 15×10-inch baking pan with sides with foil.
- Rinse salmon and pat dry with paper towels. Place skin side down in foil-lined pan.
- Stir remaining ingredients in small bowl. Spread evenly over top of salmon.
- Bake 8 to 10 minutes or until fish flakes easily with a fork. Cut salmon in serving-size pieces and use spatula to lift from pan, leaving skin behind.