Heat your grill to medium heat. Season both sides of the salmon with salt and pepper.
Place salmon onto a large sheet of aluminum foil that is large enough to wrap around the salmon.
Bring the sides of the foil up to create a barrier so that the next few ingredients won't spill out.
Slowly pour melted butter evenly over the salmon.
Sprinkle minced garlic and chopped dill evenly over salmon.
Place lemon slices over the salmon.
Fold up foil edges and corners gently around the salmon. You don't want to pack it in tightly - just lightly so that the entire salmon is covered but has a little bit of breathing room between the meat and the foil. And leave a small opening at the top.
Grill at medium heat for about 15-18 minutes.
Notes
Substitutions: You can substitute dill for other herbs, such as rosemary, thyme, or tarragon. You can also add chopped parsley as an additional herb for more zing!Safety tip: Never stick your face right over the opening of a foil packet that has been on the grill, because HOT steam will be released! Use long tongs to carefully open up the foil packets a little at a time while you stand at a safe distance arms length away, and check on the fish. Doneness: Salmon is done when a thermometer inserted into the thickest part of the fish reads 145°F.