1 cup plain whole-milk yogurt
1 tablespoon each chopped fresh dill
1 tablespoon extra-virgin olive oil
2 teaspoons lemon juice
About ¼ teaspoon kosher salt
⅛ teaspoon pepper
½ pound Persian or English cucumbers
2 teaspoons chives, chopped
2 teaspoons flat-leaf parsley, chopped
1½ teaspoon minced shallot
2 teaspoons extra-virgin olive oil
¾ teaspoon lemon juice
⅛ teaspoon each kosher salt and pepper
Salmon and Serving
4 salmon fillets (each 5 to 6 oz., ½ to 1 inch thick) with skin
1 tablespoon olive oil
¼ teaspoon each kosher salt and pepper
Fresh sill sprigs
Make sauce: combine yogurt, dill, oil, lemon juice, salt, and pepper in a bowl. Cover and chill until used.
Heat grill to medium-high (about 450°).
Make salad: cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline. Put in a bowl with herbs and shallot; chill until used. In another bowl, mix oil, lemon juice, salt and pepper; set dressing aside.
Prepare salmon: Rub all over with oil and sprinkle all over with salt and pepper. Fold a 12 by 20 inch sheet of heavy-duty foil in half crosswise. With a knife tip, poke dime size holes through foil about 2 inches apart. Oil one side of foil.
Set foil with oiled side up on cooking grate. Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is barely cooked through, 7 to 12 minutes. With a wide spatula, slide fish from skin to a platter and tent with foil.
Discard any liquid from cucumber mixture in bowl, then quickly toss mixture with dressing and mound on fish. Garnish with fresh dill sprigs. Serve immediately with yogurt sauce.