Pat salmon fillets dry with paper towels. Place on a tray skin-side down. Drizzle with 1 tbs olive oil and lemon juice, then rub in minced garlic, smoked paprika, kosher salt, and black pepper. Let rest at room temperature for 15 minutes (or refrigerate up to 30 minutes). If using, sprinkle chopped dill over the fillets just before grilling.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat over medium-high heat and oil the grates/pan.

Oil the grates and grill

Brush the grill grates with remaining 1 tbs olive oil or oil a folded paper towel and use tongs to rub the grates. Place salmon skin-side down on the grill. Close the lid.

Grill salmon for 4–6 minutes with the lid closed, depending on thickness, until the skin is crisp and the fish releases easily from the grates. Flip carefully and grill skin-side up for an additional 1–3 minutes until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer to desired doneness. Remove from grill and let rest 3–4 minutes before serving.

Remoulade Sauce

In a small bowl, combine mayonnaise, Dijon mustard, whole grain mustard, lemon juice, finely chopped capers, chopped cornichons or pickle, chopped parsley, hot sauce, paprika, salt, and pepper. Stir until smooth and taste; adjust seasoning with more lemon, hot sauce, or salt as needed. Chill for at least 15 minutes to allow flavors to meld. Serve a generous spoonful alongside each salmon fillet.

Optional Salad (Simple Mixed Greens)

In a large bowl, toss mixed greens, halved cherry tomatoes, and sliced cucumber. Whisk together olive oil, red wine vinegar, salt, and pepper in a small bowl or jar; drizzle over greens and toss gently just before serving.

Optional Side (Roasted Baby Potatoes)

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tbs olive oil, chopped rosemary/thyme, kosher salt, and black pepper on a rimmed baking sheet. Spread in a single layer and roast 20–25 minutes, turning once, until golden and tender. Finish with a pinch of salt and serve alongside salmon.

Optional Dessert (Berry Compote with Vanilla Mascarpone)

In a small saucepan over medium heat, combine mixed berries, sugar, and lemon zest. Cook, stirring occasionally, 5–7 minutes until berries release juices and mixture slightly thickens. Remove from heat and cool slightly. In a small bowl, stir mascarpone with vanilla extract until smooth. Serve warm or room-temperature compote spooned over a dollop of mascarpone.