Begin by removing the salmon from the refrigerator, allowing it to rest for about 10 minutes at room temperature. Preheat your grill to a medium temperature, around 375°F.

Line a baking sheet with aluminum foil, ensuring it’s large enough to create a sealed packet. Lightly coat the surface with baking spray.

Arrange fresh dill and half of the lemon slices on the prepared foil. Place the salmon on top, skin side down if skin is on. Drizzle melted butter over the fish, then sprinkle minced garlic, kosher salt, and black pepper.

Fold the foil into a packet, sealing all edges well. Place the foil packet on the grill and close the lid. Grill the salmon for about 14 to 18 minutes.

After grilling, carefully unwrap the foil to reveal the salmon. Place the open foil packet back on the grill for an additional 3 minutes.