Crispy salmon steamed bun with creamy dill sauce

•  1/2 pound salmon filet
• steamed buns
• 4 tbsp chopped fresh dill
• 1 tsp onion powder
• 1 tbsp dijon mustard
• 1/4 cup sour cream
• ~2 tsp sea salt

1. Roll salmon filet, skin facing out, and make shallow cuts every half inch - this prevents the salmon skin from extensively curling up during the sear.
2. Season with salt within the cuts, add ~1 tsp dill per cut.
3. Heat oil on stove to medium-high heat, place salmon filet in skin-side down. Do not touch or move salmon for 4-5 minutes.  Season the top with salt.
4. After 4-5 minutes, carefully flip the salmon filet, cook for an additional 2 minutes or until just begins to flake when the sides of the filet are squeezed.
5. Remove salmon from heat and let rest, skin side up
6. While salmon is resting, combine sour cream, dijon mujstard, 1 tbsp chopped dill, and 1 tsp onion powder in a bowl.
7. Slice a piece of the salmon filet on the fattier (thinner) side roughly the size of one steamed bun.
8. Spread ~1 tbsp creamy dill sauce inside steamed bun
9. Place salmon filet slice inside steamed bun, as well as ~1 tsp additional chopped dill