Sort through the dill and reserve some nice fronds to garnish. Pick about a handful of dill and finely chop it.
Combine the dill with the Greek yogurt, mixing well. Chill for the flavors to combine while preparing the salmon.
Preheat the flat top grill or skillet to a medium temperature.
Check the salmon fillets for pin bones and remove any found. Tip: It is more economical to buy a full side of salmon (or you can catch your own). Slice the fillet into desired portion size.
Sprinkle the fillets of salmon with the salmon rub.
Cook one side of the salmon until starting to crisp, about 5 minutes. Turn the salmon over and turn off the hotplate (the residual heat will be enough to complete the cooking). Leave on the hotplate, until opaque all the way through.Tip: The salmon will start to fall apart if over-cooked making it difficult to maneuver on the grill.
Serve with the first cooked side facing up, topped with the dill sauce, and reserved dill fronds to garnish.