2 salmon steaks, 1 inch thick
1/4 c. sour cream
3 tbsp. Gray Poupon mustard (or dijon style mustard)
2 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. dry dill weed
2 tbsp. melted butter

Combine sour cream, mustard, lemon juice, garlic, and dill weed. Brush salmon with melted butter and either grill or broil. Add sauce.