Add the first 3 ingredients to a fish poacher or large skillet; bring to a boil, and add salmon.
Cover, reduce heat, and simmer 8 to 10 minutes or until fish flakes easily when tested with a fork.
Reserve 2 tablespoons poaching liquid; set aside.
Refrigerate salmon in remaining poaching liquid until chilled.
Combine 2 tablespoons reserved liquid, sour cream, cucumber, and dill weed, stirring well; chill.
Remove salmon from poaching liquid; drain on paper towels.