Set the grill for indirect heat, preheating to very hot (500 degrees), then turn it down to 300 degrees or as low as you can go.

 Prepare two foil trays for cooking the salmon. [Make your own: Layer two 16-inch pieces of foil (one directly on top of the other) and fold up each side about an inch, to create a rectangular “tray.” Place the salmon-filled tray on the grill and proceed with cooking.

To prepare the salmon, lay the salmon on the foil (or skin side down), and drizzle the melted butter evenly over all the pieces. Salt and pepper.

Sprinkle the fresh dill (or dried if you don’t have fresh) on top of the buttered salmon pieces.

Squeeze 2 lemons and drizzle over the salmon.

Place the salmon trays on the grill. Grill the salmon at 300 degrees, or as low as you can go. Slow grilling salmon is what makes it good.

Cover the grill and cook until the salmon just begins to flake easily and is almost completely opaque throughout, 7 to 8 minutes, or until done to your liking. Use a meat thermometer, with the thickest part of the salmon cooked at 130 degrees, or using a back of a spatula, until firm (and not spongy).

Transfer the salmon to individual plates; serve immediately.