Fire up your grill and get it screaming hot - aim for 400-450°F. Clean those grates with a grill brush and oil them well to prevent sticking. While the grill heats, make your lemon butter by mixing softened butter, lemon juice, lemon zest, minced garlic, and fresh dill in a small bowl. Set aside at room temperature.

Pat salmon fillets completely dry with paper towels - moisture is the enemy of good searing. Brush both sides with olive oil and season generously with kosher salt and freshly cracked black pepper. Let the seasoned fillets sit at room temperature for 10-15 minutes while your grill reaches proper temp.

Place salmon skin-side up on the hottest part of your grill. Do not move them for 4-5 minutes - let that char develop and create natural release. You will see the edges start to turn opaque about halfway up the fillet. This is your cue that the bottom is getting proper color.

Flip the salmon carefully using a wide spatula, now cooking skin-side down. Continue grilling for another 3-4 minutes, depending on thickness. Check internal temp with your thermometer - you want 145°F in the thickest part. The fish should flake easily but still be slightly translucent in the center.

Remove salmon from direct heat and immediately top each fillet with a generous dollop of the lemon butter. Let the fish rest for 2-3 minutes off the fire - the residual heat will finish the cooking and melt that butter into every flake. Serve immediately while the char marks are still sizzling.