Mustard-Dill Sauce

1. Place 1 cup sour cream into a mixing bowl. Add 1/3 cup freshly chopped dill.

2. Sprinkle 3 tbsp. chopped onion over the sour cream and dill. Follow this with 2 tbsp. spicy mustard.

3. Whisk the four ingredients together until smooth and blended well. Sprinkle salt and pepper to taste, and stir well. Allow the mustard-dill sauce to sit on the counter top for one hour.

4. Spoon 1/3 of the sauce over the salmon before baking. Serve the remainder of the sauce on the side for dipping.

Lemon-Rosemary Butter Sauce

1. Heat the saucepan over medium heat. Drizzle 1/2 tbsp. vegetable oil into the pan. Wipe the oil around with a paper towel so the pan is coated. Discard the paper towel.

2. Adjust the heat to high. Pour 3/4 cup dry white wine into the pan then add 3 tbsp. diced shallots, and 1 tsp. fresh rosemary. Stir the three ingredients, cooking for three to four minutes, until the dry white wine is almost evaporated, leaving very little liquid in the pan.

3. Turn the stove off and remove the saucepan from the heat. Drop in 6 tbsp. butter, cut into small chunks. Stir the butter continuously until completely melted, and the sauce looks creamy and thick. If the butter doesn't melt completely, place the pan over low heat to aid in the melting process.

4. Add 1 tsp. lemon juice to the creamy sauce as well as a dash of salt and pepper, to taste. Drizzle the sauce over freshly baked salmon.