Grilled Salmon With Meyer Lemons and Creamy Cucumber Salad

4 (6-oz) skin-on wild-caught salmon fillets (king and sockeye are great varieties for the grill)

½ cup extra-virgin olive oil, plus more for grilling

4–5 lemons (Meyer or regular), divided

5 tsp minced fresh dill, divided

4 tsp pink or regular sea salt, divided

½ cup mayonnaise

½ cup sour cream

½ tsp freshly ground black pepper

2 English cucumbers, peeled in strips, halved and cut into ¼-inch dice

1. Brush skin side of fillets with oil. In a small bowl, combine ½ cup oil, 1 Tbsp lemon zest, juice of 2 lemons, 1 Tbsp dill and 1 Tbsp salt. Pour mixture into a shallow dish; add fillets skin side up. Cover; refrigerate 1 hour.

2. To make the salad, in a medium bowl, whisk together mayonnaise, sour cream, 1 Tbsp lemon juice, 1 tsp dill, 1 tsp salt and pepper. Fold in cucumbers until coated. Taste and adjust juice and salt. Cover and refrigerate up to 2 hours.

3. Preheat grill to medium-high. Lightly oil grill grate.

4. Place fillets skin side down on grill; brush with marinade. Cover and cook without flipping 10–12 minutes or until desired degree of doneness. Thinly slice 1–2 lemons; brush both sides with oil. Grill 1–2 minutes per side or until grill marks appear.

5. Arrange fish on a serving platter or 4 individual plates. Top each fillet with 1–2 grilled lemon slices; sprinkle evenly with remaining dill. Serve with cucumber salad. Serves 4.