Prep the salmon: Pat the fillets dry with paper towels so they sear instead of steam. Season both sides with salt and pepper. Brush lightly with olive oil.

Heat the grill: Preheat a gas grill to medium-high or prepare a charcoal grill for medium-hot direct heat. Clean the grates and oil them well. A hot, oiled grate helps prevent sticking.

Make the lemon dill sauce: In a small bowl, combine Greek yogurt, mayonnaise, lemon zest, 2–3 tablespoons lemon juice, chopped dill, minced garlic, Dijon, honey (if using), a pinch of salt, and black pepper. Stir until smooth. Taste and adjust: add more lemon for brightness, more salt for balance, or more dill for herbiness.

Optional quick marinade: If you have 10 minutes, drizzle the salmon with 1 tablespoon lemon juice and a sprinkle of dill before grilling. Don’t marinate longer—acid can start to “cook” the fish.

Grill skin-side down first: Place salmon skin-side down on the grill. Close the lid and cook 4–6 minutes, depending on thickness. The skin will crisp and help the fish release easily.

Flip carefully: Slide a thin metal spatula between the flesh and the grate to flip. Grill another 2–4 minutes, until the fish is just opaque and flakes with gentle pressure. Aim for medium: about 125–130°F in the center.

Rest and sauce: Transfer the salmon to a plate and rest for 2–3 minutes. Spoon lemon dill sauce over the top or serve it on the side. Finish with a squeeze of fresh lemon and a few dill fronds.

Serve with simple sides: Think grilled asparagus, steamed green beans, roasted potatoes, or a cucumber salad. The sauce is great as a dip for veggies too.