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Optional Dill Sauce: Whisk together all ingredients listed under “Dill Sauce” until smooth. Cover and refrigerate until ready to use. The flavor improves as it sits!
Optional Lemon Rice: Make lemon rice according to the linked recipe above.
Marinate Salmon: Pat salmon dry. Remove skin if needed, then slice into thin, even ½-inch strips. In a large bowl, add 1 tablespoon olive oil, all the seasonings, lemon zest, and lemon juice. Whisk until combined. Add salmon and use a spatula to gently toss until evenly coated. Let stand at room temperature for 15–20 minutes (no longer).
Cook Salmon: Place a large nonstick pan on the stovetop. Add remaining 1 tablespoon oil and heat to high. Once oil is hot, add salmon in a single layer. It should sizzle on contact! (Don’t overlap salmon; sear in batches). Cook for 60–90 seconds, then flip and cook another 60 seconds or until cooked through (it cooks fast!). Remove and let rest 5 minutes. Wipe out pan and repeat with the remaining oil and salmon.
Optional Slaw: Place cabbage in a large bowl. Toss with desired amount of dill sauce until lightly coated. Toss well with tongs.
Assemble: Divide rice among plates. Top with slaw and salmon. Serve with extra sauce and lemon wedges on the side.