In a small bowl, combine the sour cream, dill weed, and garlic salt; set aside. In a large bowl, combine the salmon, eggs, bread crumbs, onion salt and pepper; mix well. Shape the mixture into 2 patties. Heat the butter and oil in a grill pan. Grill the patties over medium heat for 7 to 10 minutes or until thoroughly heated, turning once. Serve patties as desired with sour cream dill sauce.