Preheat your grill to 425°F. Rinse the salmon with cold water and pat dry with paper towels. Feel for any pin bones and remove if you feel any.
Place a large piece of foil (enough to fold over the salmon) that has been coated with oil or cooking spray on the countertop.
Lay 4 lemon slices on top, then a few dill sprigs and then the salmon. Season with salt and pepper, then top with 4 more lemon slices, sprigs of dill and the 2 tablespoons of butter. Season again with salt and pepper.
Fold the bottom piece of foil up and over the salmon. Fold the top foil down and over the salmon. Fold each side towards the center twice and press together to create a package. Transfer to baking sheet to grill.
Place salmon package on hot grill (not with baking sheet), cover and grill for 16 minutes. The internal temperature should be 145°F when thermometer is inserted into thickest part of salmon.
Serve with fresh lemon slices, dill sprig and steamed rice or vegetables.
If the filet has skin on it, I don't remove it. It's completely edible and a nice way to keep the salmon filet whole for presentation. This is completely optional.
Nutritional information shown is based on a serving size of 6 ounces.