1. Remove salmon from the refrigerator and let it come to room temperature for about 10 minutes.
2. Preheat grill to medium heat, around 375°F.
3. Prepare a large piece of heavy-duty aluminum foil, optionally lined with parchment paper to prevent sticking. Lightly spray or oil the foil surface.
4. Arrange some dill sprigs down the center of the foil, then layer thin lemon slices over the dill.
5. Place the salmon skin side down on top of the lemon and herb bed.
6. Drizzle melted butter or oil over the salmon, then season with salt, pepper, and scatter minced garlic evenly. Add remaining dill sprigs and lemon slices on top.
7. Fold foil sides upwards and seal to create a packet with a small air pocket inside; use extra foil if needed to fully enclose.
8. Place the foil packet on the grill and close the lid. Grill for about 14-18 minutes, adjusting time depending on the salmon’s thickness.
9. Carefully open the foil to expose the top of the salmon, watching out for hot steam. Close the grill and cook for an additional 3 minutes or until the salmon flakes easily but remains moist.
10. Remove salmon from the grill using the foil and transfer to a serving plate. Rest briefly if needed.
11. Cut into portions, discard the whole dill sprigs on top, and garnish with chopped fresh dill. Squeeze fresh lemon juice over the salmon before serving.