Salmon Fillets:

• 4 salmon fillets (6 ounces each)
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Creole Lemon Dill Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons plain Greek yogurt or sour cream
• 1 tablespoon Creole mustard (or Dijon)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1 garlic clove, minced
• Salt and black pepper to taste