Step 1: Pat the salmon fillets dry with paper towels to ensure a good sear and prevent sticking. Remove any pin bones if present.
Step 2: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh dill, salt, and black pepper to create the marinade.
Step 3: Place the salmon fillets in a shallow dish or a zip-top bag. Pour the marinade over the salmon, ensuring each fillet is well coated. Cover and refrigerate for 20-30 minutes. Do not marinate for longer than 30 minutes, as the lemon juice can begin to 'cook' the fish.
Step 4: Preheat your grill to medium-high heat (400-450°F or 200-230°C). Clean the grill grates thoroughly with a wire brush, then carefully oil them to prevent sticking.
Step 5: Place the salmon fillets, skin-side down (if using skin-on), directly onto the preheated, oiled grill grates. Close the lid and cook for 4-6 minutes without moving the fish. This helps to form a nice crust and makes flipping easier.
Step 6: Carefully flip the salmon fillets. Cook for another 3-5 minutes, or until the internal temperature reaches 145°F (63°C) at its thickest part. The salmon should be opaque throughout and flake easily with a fork.
Step 7: Transfer the grilled salmon to a plate and let it rest for 5 minutes before serving. Garnish with extra fresh dill and lemon wedges.